Okay. It's finally November. I am optimistic that we can get back on track with our "recipe of the week" posts, so I'm going to start with one of my favorite meals that we've been making since the summer: roasted potato cakes with smoked salmon and yogurt sauce.
We didn't set out to make roasted potato cakes. Zach had roasted up a bunch of baby potatoes with the intention of making a potato salad. But when that didn't happen, we decided to mash the roasted potatoes and fry them in the form of potato cakes! And then to make it into a heartier, more balanced meal, we added some smoked salmon and whipped up a yogurt sauce with garlic, and chives.
For potato cakes
1lb baby potatoes, scrubbed clean (peeling optional)
2 tbsp chopped green onions
1 tbsp flour
1 tbsp butter
salt and pepper, to taste
Roasting potatoes in the oven is easy. You quarter the potatoes, toss them in olive oil, then season with salt and pepper. Place potatoes on a baking sheet and bake at 375F for about 30-40 minutes. Potatoes are ready when they are fork tender.
To turn them into potato cakes, you mash them, add flour, butter, and green onions. Mix well.
Divide into 4 portions and pat into flat rounds.
Heat olive oil in pan over moderate heat.
Fry potato cakes for 2-3 minutes each side until golden brown.
For yogurt sauce, mix together:
1 cup plain greek yogurt
1 tsp finely minced garlic
1 tbsp chopped chives
2 tbsp lemon juice
Arrange potato cakes on each plate and spoon a generous heap of yogurt sauce on top. Layer smoked salmon on top and serve.