Dill Potato Cakes with Smoked Salmon

Ingredients

1 kg potatoes, chopped coarsely
1/4 cup (60mls)olive oil
2 medium brown onions (300g), chopped finely
1/4 cup finely chopped fresh dill
1/3 cup (80g) sour cream
1/2 cup (75g) plain flour
50g butter
2/3 cup (160g) sour cream, extra
200g sliced smoked salmon
16 fresh dill springs

Preparation time: 20 minutes
Cooking time: 30 minutes

Makes 16

Method

Boil, steam or microwave potato until tender; drain. Mash potato in large bowl until smooth. Cool 10 minutes.

Meanwhile, heat 1 tablespoon of the oil in medium frying pan; cook onion; stirring, until soft.

Add onion to potato with chopped dill and sour cream; stir to combine. Using hands, shape 1/4 cupes of the potato mixture into patty-shaped cakes; coat in flour, shake off excess.

Heat half of the butter and 1 tablespoon of the remaining oil in large frying pan; cook half of the potato cakes until browned lightly on both sides. Repeat will remaining butter, remaining oil and remaining cakes.

Divide sour cream and salmon among potato cakes; top with dill sprigs.