METHODCoarsely grate the potatoes and leave for 30 minutes.
Then drain and rinse under cold water. Gently press between your hands to dry.
Add the finely sliced onion, eggs, flour and baking powder.
Season well with salt and pepper.
Put a generous amount of oil in a frying pan and heat until smoking hot.
Spoon in the potato batter to form little patties measuring about 5cm wide, flipping them to colour each side.
When brown and crisp drain a little on a paper towel.
Serve warm with the smoked salmon and sour cream mixed with the chopped chives.
Serves: 6
Preparation: 30 mins
Cooking: 10 mins
6 medium sized Albert Bartlett Original Rooster Potatoes
1 onion (peeled)
2 eggs
3 tbsp Plain flour
1/2 tsp baking powder
8 slices of smoked salmon
4 tbsp sour cream