Potato cakes with smoked salmon

  • Print

  • Share On...

  • Add Ingredients (0)

Grated potatoes are shaped into potato cakes and fried (or baked) until crisp, then served with cream cheese, chopped chives and smoked salmon.

Per serving: 560kcals, 20.1g fat (11.5g saturated), 72.8g carbs, 7.1.g sugars, 22.3g protein, 7g fibre, 1.892g sodium

20 minutes
15 minutes
Difficulty: Easy
Serves: Makes 8 small pancakes
Cream cheese (to serve)
Smoked salmon (to serve)
Chives, snipped (to serve)
1kg floury potatoes
300ml buttermilk
150g plain flour
Pinch of sugar
1 tsp salt
¼ tsp bicarbonate of soda
Splash of milk
Butter, for frying


  1. Grate the potatoes into a mixing bowl.
  2. Wrap the grated potato in a clean tea towel and squeeze very well, removing as much liquid as possible.
  3. Place the grated potato in a large mixing bowl and pour over the buttermilk.
  4. Add the flour, sugar and salt.
  5. Stir to combine into a thick batter.
  6. In a jug, mix the bicarbonate of soda with a splash of milk. Stir the milk into the potato mixture.
  7. Melt a knob of butter in a heavy frying pan over a medium heat. Add some of the mixture and flatten into a ½cm-thick round.
  8. Cook for 3-4 minutes on each side or until golden brown. Keep warm in a low oven while you repeat with the remaining batter.
  9. Serve two potato pancakes per person, topped with a dollop of cream cheese, 1-2 slices of smoked salmon and some fresh chives.