Ingredients
Scale
Potato Cakes:
- 4 medium Yukon Gold potatoes (peeled and quartered)
- ½ cup finely minced onion
- ¼ cup full fat yogurt
- Zest of one lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg (beaten)
- 2 cups whole wheat panko
- Extra-virgin olive oil (for frying)
- 8 ounces smoked salmon (sliced)
Sauce:
- ½ cup full fat yogurt
- 2 tablespoons chopped dill
- 2 tablespoons grainy mustard
- 2 teaspoons horseradish
- 1 teaspoon honey
Instructions
- Place potatoes in a large pot and cover with a couple inches of water. Bring to a boil and cook potatoes until fork tender, about 10 minutes. Drain potatoes and return to pot.
- Add onion, yogurt, lemon zest, salt and black pepper. Mash until well combined. Let potatoes sit at until cool enough to handle.
- While potatoes are cooling, mix ingredients for sauce together and season with salt and black pepper.
- Place beaten egg in one bowl and place panko in another. Heat olive oil in a large skillet on medium-high heat. Scoop golf ball sized scoops of mashed potato, roll into a ball, dip in beaten egg then the panko. Place in the hot skillet and flatten slightly with a spatula. Fry 3 minutes per side until golden, flip and fry 2 minutes on the other side.
- Remove potato cakes to a serving plate. Top with slices of smoked salmon. Dollop with mustard-dill sauce.
- Category: Appetizer