Potato Cakes with Smoked Salmon & Papaya Chutney
Ideal for lunch or a light meal, these lovely crispy potato cakes are easy to make and taste wonderful with thinly sliced smoked salmon.
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Cooking tools:
- Skillet
- Mixing bowl
- Grater
- Cutting board
- Chef's knife
- Spatula
- Measuring cup
- Paper towel
Ingredients
- 250g floury potatoes , peeled and diced
- 25g buckwheat flour
- 2 small eggs
- 25g crème fraîche
- ½ tsp Herbamare® Original seasoning salt
- Olive oil for frying
- 400g smoked salmon, thinly sliced
- 1 small papaya, approx. 250g
- 2-3 sprigs of coriander, with stalks
- 1 shallot, chopped
- Juice of ½ lime
- 1 tbsp Thai fish sauce
- 1 tsp raw cane sugar
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