Potato cakes in their many forms, from the traditional Irish boxty to the iconic British fish and chip shop favourite, these cakes are made from mashed, sliced or grated potatoes, resulting in a delightful contrast of a crispy exterior and a soft, fluffy interior.
In this contemporary version we take the simple potato cake, and add the richness of avocado, the smokiness of salmon, to give this a deeply satisfying taste. This dish is packed with healthy fats and omega 3s, making it an ideal choice for a leisurely brunch or a refreshing light dinner option.
Not only is this dish a treat for your taste buds, but it’s also a nutritional powerhouse, while avocado adds healthy monounsaturated fats. The Smoked salmon brings in protein and essential fatty acids that promote brain health and reduce inflammation.
These potato cakes are not only easy to make but also incredibly versatile. They can be served for breakfast, lunch, or dinner, making them a convenient and delicious option for any meal. Experiment with different toppings and flavours to create your own unique variations. Top them with a dollop of sour cream, a sprinkle of fresh dill, and a squeeze of lemon juice for a classic twist. Or, for a more adventurous palate, try adding a poached egg, a dollop of guacamole, or a drizzle of sriracha. You should be able to make approximately 8-10 potato cakes depending on the size of the cakes you form.
Potato Cakes with Avocado and Smoked Salmon Tips
- Use waxy potatoes like red or Yukon Gold for the best texture. You can use Coles Red Royale Potatoes. They hold together better and give a crispy exterior.
- Drain your potatoes well after grating or slicing them to avoid soggy cakes. Use a clean tea towel to squeeze out excess moisture.
- Cook over medium heat to ensure the potato cakes cook evenly without burning the outside while leaving the inside undone.
- For a healthier option, bake the potato cakes in the oven or an air fryer instead of oil frying. Brush with olive oil and b vake until golden.
- If you want to add extra flavour, try mixing herbs like dill or chives into the avocado or directly into the potato mixture.
- Serve with a side salad to make it a more balanced meal, adding extra veggies to boost fibre and nutrients.
Ingredients
- 3 medium sized waxy potatoes, peeled and grated
- 1 small onion, finely chopped
- 1 egg, beaten
- 2 tbsp plain flour
- Salt and pepper to taste
- Olive oil for frying
- 1 ripe avocado, sliced or mashed
- 200g smoked salmon, sliced
- Lemon wedges for serving
- Fresh dill for garnish (optional)
Directions
- Grate or slice the peeled potatoes and place them in a clean tea towel. Squeeze out as much water as possible, then transfer the grated potato to a large bowl.
- Add the finely chopped onion, beaten egg, flour, salt, and pepper to the grated potato. Mix until well combined.
- Heat a large frying pan over medium heat and add a few tablespoons of olive oil.
- Scoop about two tablespoons of the potato mixture into the pan, flattening each scoop into a cake.
- Cook the potato cakes on each side for 3-4 minutes or until golden brown and crisp.
- Remove from the pan and place on a plate lined with kitchen paper to drain excess oil.
- Arrange the potato cakes on a serving plate. Top each with slices of ripe avocado and smoked salmon.
- Squeeze fresh lemon over the top and garnish with dill if desired. Serve immediately with lemon wedges on the side.
These potato cakes with avocado and smoked salmon are a perfect balance of indulgence and nutrition, offering a satisfying meal or snack for hungry children that’s both delicious and wholesome. If you’re looking for another healthy snack to complement your meals, be sure to try our Baked Apple Chips | Healthy Winter Snack. They’re a fantastic, guilt free treats that adds a bit of crunch to your day!
Not sure which air fryer is right for you? Check out this guide to find the Air fryer that matches your needs and budget.
