These Irish potato cakes are made by mixing boiled potatoes with oat flour and egg, then frying the mixture in butter. Garnished with smoked salmon, fresh dill, and lemon zest, they are convenient for serving a crowd and can be stored in the freezer.
Mash the boiled potatoes with a fork and mix well with the oat flour, egg, salt, and black pepper.
Let the mixture rest in the refrigerator for 15 minutes so the cakes hold their shape in the skillet.
Shape the mixture into flat cakes. Melt the butter in a skillet, then fry the cakes over medium heat for a total of 20 minutes, until golden on both sides.
Garnish the cakes with smoked salmon, fresh dill, and lemon zest, then serve.
Do not cook the mixture without resting it, or the cakes may fall apart in the skillet. Allergens: contains dairy (butter), eggs, and fish (salmon). Additional allergen check: check the product label for a gluten statement on the flour. Ingredients may vary by product.
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