Some of the best recipes are created by accident. Think about potato chips for instance: when a customer back in 1853 kept on requesting a crisper potato dish, chef George Crum became so angry that he deep fried very thin-sliced potatoes in oil. They were a big hit and have been ever since; I think most of us today still very much enjoy that accidental recipe.
When I was making fish cakes the other day, I had too much leftover potato and decided to shape some patties with potatoes only. I added some spring onion (for crunch), lemon juice (a little freshness) and a good amount of salt and pepper. These potato cakes turned out to be delicious – crispy on the outside and soft and comforting inside – they’re definitely worth to save some mashed potatoes for!
While you can eat them as a side just the way they are, I love to serve them this way: a bit like blinis. The salty potato cakes combine perfectly with some oily smoked fish (you can use trout or mackerel instead of salmon) and the fresh sauce with a sharp kick of horseradish. You could also make mini versions of these cakes, for an elegant party dish.
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