Potato Pancake with Smashed Avocado & Smoked Salmon


Pile these pancakes high with your favourite savoury toppings

  • 200g fluffy potatoes (such as Maris Piper), 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)
  • Oil, for frying
  • 1 avocado, loosely mashed
  • 150g smoked salmon

  • Handful of watercress (optional), to serve

  • 2 eggs, poached (optional)
  • Mash the potatoes while they are still hot, then allow to cool before adding the spring onion and seasoning with salt and pepper.
  • Lightly whisk the flour and baking powder with the milk (100ml at first) and lemon 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 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 pancakes have 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 & 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 a little olive oil over the top.
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