Potato Pancake with smashed Avocado & Smoked Salmon

Prep in:
20 mins
Cook in:
10 mins
Serves:
Serves 2-4 (makes 2 large pancakes, or 4 smaller)
Per Serving %RI
KCAL 596 29%
Fat 27.8g 39%
Sat Fat 7.1g 35%
Sugar 6.6g 7%
Salt 4.6g 76%

Looking for an easy pancake recipe with a bit of a twist? Well, look no further than this delicious pancake recipe which uses potato instead of your usual pancake batter. This pancake base is delightfully inspired by a mixture of smashed avocado and smoked salmon. Ideal for Pancake Day 2018!

_____

For this recipe, dice the potatoes and boil in a pan of hot water. Drain the water and leave the potatoes in the pan.

Whilst still hot, mash the potatoes then allow to cool before adding in the spring onion and seasoning. Lightly whisk the flour and baking powder with the milk (100ml at first) and zest and add to the mash, whisking in.

Check the seasoning and consistency (add a little extra milk if the mix is too stiff, but it should still be thick). Heat the olive oil in a large non-stick frying pan.

When hot, pour in the batter, using a spatula to spread the mix out as its quite thick. When the pancake has puffed up and browned beneath (about 2 minutes), carefully flip over to cook on the other side.

To serve, place a pancake on each plate, top with the smashed avocado (seasoned with salt and pepper and lemon juice), a handful of watercress and the smoked salmon.

If you are adding a poached egg, place this on top of the salmon. Squeeze extra lemon and drizzle olive oil over everything.

TIP Leftover mashed potatoes can be used in this recipe.

Ingredients

200g Rooster potatoes, diced, boiled, drained and mashed (or used leftover mashed potato)

2 spring onions, finely chopped

1tsp baking powder

75g plain flour

100-150ml whole milk

1 lemon, zest only (reserve lemon for juice)

½tbsp olive oil to cook

1 avocado, loosely mashed

150g smoked salmon

handful watercress (optional), to serve (or rocket, if preferred)

1 egg, poached (optional)

200g Rooster potatoes, diced, boiled, drained and mashed (or used leftover mashed potato) 2 spring onions, finely chopped 1tsp baking powder 75g plain flour 100-150ml whole milk 1 lemon, zest only (reserve lemon for juice) ½tbsp olive oil to cook 1 avocado, loosely mashed 150g smoked salmon handful watercress (optional), to serve (or rocket, if preferred) 1 egg, poached (optional)

You may also like

Turkey Bubble and Squeak with Crispy Ham Shards

Turkey Bubble and Squeak with Crispy Ham Shards Recipe

This delicious recipe is perfect for using up leftover roast turkey after Christmas! Serve with a runny poached egg for an extra special touch.

  • Prep in: 5 mins
  • Cook in: 15 mins

Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Treat your taste-buds to this Roast new potato, Kale, Beetroot and Dill Salad. Don't forget to enjoy with a toasted sesame dressing!

 

  • Prep in: 10 mins
  • Cook in: 30 mins

Greek Style Beef and Potato Moussaka

Greek Style Beef and Potato Moussaka Recipe

Moussaka is the ultimate Greek comfort food, but this healthy version means you can enjoy it guilt-free. Enjoy something a little different for dinner tonight!

  • Prep in: 15 mins
  • Cook in: 35 mins

Asian spiced Potato Crab Cakes with Rainbow Slaw

Asian spiced Potato Crab Cakes with Rainbow Slaw

Give your taste-buds a treat with these Asian-spiced Potato Crab Cakes. Flavoured with aromatic ginger, chilli and light soy sauce, these potato cakes are a quick and delicious choice for any occasion. Serve with fresh, rainbow slaw for that extra special kick.

  • Prep in: 20 mins
  • Cook in: 10 mins