Potato pancakes with smoked salmon
500 g, peeled
white self-raising flour
1 small, lightly beaten
1 tbs, chopped
reduced-fat ricotta cheese
100 g, thinly sliced
baby capers, rinsed, drained
1 tbs, rinsed, (1 Tbs)
- Grate potatoes. Place into a clean tea towel and squeeze tightly to remove as much moisture as possible. Place in a medium bowl. Add flour, egg, dill and season with salt and pepper. Mix well to combine.
- Heat a non-stick frying pan over medium heat. Add half oil and heat. Spoon heaped tablespoonfuls of mixture into pan. Flatten lightly with a spatula and cook for 5 minutes on each side or until golden and crisp. Repeat with remaining oil and mixture to make 12 pancakes.
- Serve warm, topped with a teaspoonful of ricotta, a small slice of smoked salmon, baby capers and a sprig of dill.