This potato cake is very much inspired by a Czech version I used to have as a child. We have added lots more flavour and smoked salmon to it, but it is delicious even stripped back or with crispy bacon stirred through the batter.

Serves 2

Ingredients

  • 2 large waxy potatoes
  • 1/2 red onion
  • 1 egg
  • 40g spelt flour (plain can be used)
  • Large pinch of salt
  • Flavourings:
  • 1/2 teaspoon of sumac
  • Zest from half a lemon
  • 1/2 teaspoon of Dulse seaweed (or other seaweed), ground
  • 1 tablespoon of chopped dill
  • 1 tablespoon of chopped chives
  • Toppings:
  • Smoked salmon
  • 4 tablespoons of creme fraiche
  • 1 teaspoon of chopped dill

Method

First, grate the potatoes and red onion into a bowl
Add the flavourings, salt and egg
Combine and add the flour – add more if the mixture is too wet and not sticking together
Preheat the oven to 200C
Fry the cakes in moderately hot oil until crispy on the outside
Pop into the oven for 15 minutes
For the cream, just combine the Creme Fraiche and dill, spoon on top of the cakes and top with smoked salmon

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