Watercress Salad dressed in Extra Virgin Olive Oil and Balsamic Vinegar Glaze
Smoked Salmon Slices
Instructions
In a large bowl combine all the potato cake ingredients. Allow to rest in fridge for 15 minutes.
In the meantime, make the sour cream dip by combining all ingredients. Set aside in fridge until ready to serve.
Divide potato mixture into 12 portions and using your hands, roll each into a ball and slightly flatten into a rissole.
Heat oil in frying pan (enough oil to coat well bottom of frying pan) and over medium heat cook each side for 2 minutes.
Serve warm or at room temperature with watercress salad, smoked salmon and sour cream dip.
Notes
Suggestions:
Kids love them served simply with tomato sauce and cucumber / carrot sticks
Create potato cake variations by adding ½ cup diced ham or bacon to the mixture. Alternatively, give it an Asian twist by adding 1 teaspoon curry powder and 1 small red onion, finely diced.