Potato Pancakes with smoked salmon and crème fraiche
Potato Pancakes with smoked salmon and crème fraiche
 Prep Time ~ 45 mins | Cooking Time ~10 mins |
 Approx Cost ~£8 |  Difficulty ~ Easy |
 Freeze ~No |  Serves ~ 4 |
Tips ~ These potato cakes make a great change from blinis for a light starter.
Ingredients:
700g/ 1 ½ lb baking potatoes
Juice 1 lemon
1 small onion, grated
2 tablespoons plain flour
1 teaspoon baking powder
1 egg, lightly beaten
Salt and pepper
Olive oil for shallow frying
Smoked salmon to garnish
1 x 500ml tub crème fraiche
Method:
- Peel the potatoes and grate finely - using the finest shredder on a food processor is the quickest and best way. Cover the potato shreds with cold water; add the lemon juice and leave to soak for 30 minutes.
- Peel and grate the onion finely. In a mixing bowl, combine the grated onion, flour, baking powder, egg and seasoning. Mix to a soft batter.
- Drain the potato shreds and squeeze dry by pressing them in your hands. Add to the batter and mix well.
- Heat 2-3 tablespoons olive oil in a large frying pan. Drop in tablespoons of the potato mixture (not more than 2 or 3 at a time) and flatten them slightly. Fry for 2 -3 minutes until golden on the underside, then flip them over to brown the second side. Transfer to a baking tray.
- Continue with the remaining batter until it is all used up - you should get about 20 potato pancakes. These can be prepared ahead, and then reheated on the baking tray in a hot oven190C, 375F, gas mark 5 for 4-5 minutes.
- Serve the hot potato pancakes with spoonfuls of crème fraiche and smoked salmon.