Name: Potato cakes with smoked fish and avocado
Cook time: 50 min
Total time: 50 min
Ingredients: 1 kilogram désirée potatoes; 1 medium onion; 1 tablespoon plain flour; 1/2 teaspoon baking powder; 1/4 teaspoon celery salt; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup grated vintage cheddar cheese; 2 large (size 7) free-range eggs, lightly beaten; 1/4 cup milk; butter, for frying; 1 ripe avocado; 2 limes; 1 cup flaked smoked fish (such as gemfish); 2 tablespoon chopped coriander (optional)

Ingredients

1 kilogram désirée potatoes

1 medium onion

1 tablespoon plain flour

1/2 teaspoon baking powder

1/4 teaspoon celery salt

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup grated vintage cheddar cheese

2 large (size 7) free-range eggs, lightly beaten

1/4 cup milk

butter, for frying

1 ripe avocado

2 limes

1 cup flaked smoked fish (such as gemfish)

2 tablespoon chopped coriander (optional)

Method

1.Peel potatoes and cut into pieces a bit bigger than a large egg. Soak in cold water for 30 minutes to remove excess starch. Steam (or gently boil) until three-quarters cooked. Dry off on paper towels. Grate coarsely and transfer to a large bowl.

2.Peel onion, grate coarsely and add to potato. Mix in flour, baking powder, celery salt, salt, pepper, cheese, egg and milk.

3.Heat a frying pan over medium heat, add 2–3 tablespoons butter and cook spoonfuls of the mixture in the sizzling butter until golden on both sides.

4.Meanwhile, halve avocado, remove stone and skin. Cut into small dice and toss gently with 1 tablespoon lime juice. Cut the other lime into slim wedges.

5.Top potato cakes with flakes of smoked fish and a little chopped avocado. Garnish with wedges of lime and grind over black pepper to taste. Scatter with coriander, if using.

Women's Weekly Food