crispy potato cakes
with lemon yoghurt and smoked trout
- 750g (1 lb 10 oz) starchy potatoes, peeled
- 1 onion, peeled
- 2 tablespoons white chia seeds
- 2 eggs
- ¼ cup (6g/¼ oz) small dill sprigs
- 2 teaspoons chopped rosemary leaves
- sea salt flakes and cracked black pepper
- ¼ cup (60ml/2 fl oz) extra virgin olive oil, plus more for brushing
- 2 cups (50g/1½ oz) rocket
- 1 tablespoon lemon juice
- 200g (7 oz) smoked ocean trout, to serve
lemon yoghurt
- 1 cup (280g/10 oz) plain (thick) yoghurt
- rind of 1 lemon
- 1 tablespoon small dill sprigs, plus extra to serve
- 1 tablespoon capers, plus extra to serve
- Preheat oven to 220°C (425°F). Coarsely grate the potatoes and onions and place between sheets of absorbent paper.
- Squeeze out as much liquid as you can and place in a bowl. Add the chia, eggs, dill, rosemary, salt and pepper and mix to combine.
- Heat a 20cm (8 inch) ovenproof frying pan over medium-high heat. Add the oil and heat for 30 seconds. Add the potato mixture and flatten with a spatula. Cook for 2 minutes. Brush the top of the potato cake with extra oil. Place the pan into the oven and bake for 15 minutes or until the bottom is brown and the edges are crisp. Turn the oven to grill (broiler) and grill the potato cake for 5 minutes or until the top is golden brown.
- To make the lemon yoghurt, place the yoghurt, lemon rind, dill, capers and a pinch of salt in a bowl and mix to combine.
- In a separate bowl, toss the rocket and lemon juice together to coat.
- To serve, top the potato cake with the lemon yoghurt, rocket, smoked trout and extra dill and capers. Serves 4
Photography: Chris Court
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