These Irish potato cakes are made by kneading boiled potato with oat flour and egg, then pan-frying them in butter. Topped with smoked salmon, fresh dill and lemon zest, they are practical enough for a crowd and can be frozen ahead.
Mash the boiled potato with a fork and mix thoroughly with the oat flour, egg, salt and pepper.
Chill the mixture for 15 minutes; this helps the cakes hold their shape in the pan instead of falling apart.
Shape the mixture into flat cakes. Melt the butter in a pan, then fry the cakes over medium heat, turning until golden on both sides, about 20 minutes total.
Top the cakes with smoked salmon, fresh dill and lemon zest before serving.
Don't skip chilling the mixture, otherwise the cakes will fall apart in the pan. Allergens: contains dairy (butter), egg and fish (salmon).
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