Potato scallops with smoked salmon
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A starchy potato, such as Sebago, is best for this recipe
Ingredients
Sebago potato
450 g, (buy 500g)
Egg(s)
1 medium, lightly beaten
Fresh chives
2 tsp, finely chopped
Olive oil
1 tbs
Reduced-fat ricotta cheese
100 g, fresh
Smoked salmon
100 g, slices, chopped
Capers, rinsed, drained
1 tbs, finely chopped
Plain flour
35 g
Lebanese cucumber
1 medium
Instructions
1
Peel and coarsely grate potatoes into a colander or sieve. Using your hands, squeeze out as much liquid as possible.
2
Place potato in a bowl with flour, egg and chives and stir to combine. Season with salt and freshly ground black pepper.
3
Heat oil in a large non-stick frying pan over medium-high heat. Drop heaped tablespoons of potato mixture into frying pan and cook for 2 minutes each side or until lightly browned. Transfer to a wire rack. Repeat with remaining potato mixture to make 8 scallops. Cool for 10 minutes.
4
Place potato scallops on a serving platter. Top with ricotta, salmon and capers. Serve with lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.