Potato scallops with smoked salmon
450 g, (buy 500g)
1 medium, lightly beaten
2 tsp, finely chopped
reduced-fat ricotta cheese
100 g, fresh
100 g, slices, chopped
baby capers, rinsed, drained
1 tbs, finely chopped
- Peel and coarsely grate potatoes into a colander or sieve. Using your hands, squeeze out as much liquid as possible.
- Place potato in a bowl with flour, egg and chives and stir to combine. Season with salt and freshly ground black pepper.
- 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.
- Place potato scallops on a serving platter. Top with ricotta, salmon and capers. Serve with lemon wedges.