Head gardner Haulie collecting fresh rhubarb for the school from our 100 acre organic farm.
#ballymaloesustainable http://www.cookingisfun.ie/sustainable-food-course …
- 450g cooked, mashed potatoes
- 75g flour
- 2 eggs, beaten
- 2 tablesp. scallions, finely chopped
- Salt, pepper and nutmeg
- 50g butter, melted
- Smoked Salmon
- 125 ml natural yogurt
- 1 tablesp. dill, chopped
- Salt and black pepper
Mix the potatoes, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge.
15 minutes before serving reheat in a hot oven.
Mix the yoghurt, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the yogurt mixture.