Potato Cakes with Salmon and Mustard Cream
Features: Nutmeg Blend Baking Spice, California Onion Mix, and Chili & Lime Sea Salt Flakes
Ingredients:
800 g/1.9 lbs. potatoes, peeled and cubed
3 green spring onions, thinly sliced
3 eggs, lightly beaten
1/4 cup rice flour
1 tsp Saveur Nutmeg Blend Baking Spice
1 Tbsp Saveur California Onion Mix
1 tsp Saveur Chili & Lime Sea Salt Flakes
Ghee/butter to cook
Smoked Salmon
Chopped Chives and lemon wedges to serve
Mustard Cream:
1/2 cup sour cream
1/2 cup mascarpone
1 Tbsp seeded mustard
1 Tbsp Saveur California Onion Mix
Directions:
Boil potatoes in a large saucepan of water until tender. Drain, cool, and mash. Stir in onions, eggs, flour, Nutmeg Blend, and California Onion Mix; add Chili & Lime Sea Salt to taste.
To make mustard cream, combine all ingredients in a small bowl, and season to taste. Chill covered until ready to serve.
Heat ghee/butter in large frying pan. Add a heaping 1/4 cup of potato mixture. Spread slightly. Cook for about 2-3 mins. on each side or until golden. Repeat until all are cooked.
Top with mustard cream, salmon, and chives. Serve with lemon.
Smaller sizes can be made for more of a canape starter or appetizer. Alternatively, make slightly larger and add a fried egg on top for a perfect brunch meal.
