Cook extra mashed potatoes during the week and you’ll have the basis of this fabulous weekend brunch dish. Dill helps with digestion and also has antibacterial properties.
Ingredients
- 1 lb (450 g) cooked, cold mashed potatoes
- 1 large egg, beaten
- 1 tbsp all-purpose flour, plus extra for dusting
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 3½ (100 g) smoked salmon, thinly sliced
- ¼ cup sour cream
- 2 tbsp chopped dill
- lemon wedges, to serve
How to Make It
- Place the potato, egg, and flour in a mixing bowl. Season well and stir to combine. Divide into eight equal portions and, with flourdusted hands, shape into rounds about 3 in (7 cm) in diameter.
- Heat the oil in a large, nonstick frying pan over medium heat. Carefully add the pancakes to the pan. Cook for 10–15 minutes, occasionally turning the pancakes carefully with a metal spatula, until they are browned and heated through.
- Transfer the pancakes to warmed plates. Top each with smoked salmon, sour cream, and dill. Season well with black pepper and serve with lemon wedges.