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Potato Cakes with Avocado Salsa and Smoked Salmon

Yields2 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

An irresistible combination of potato cakes, zesty avocado salsa and smoked salmon - this breakfast will quickly become a favourite!

Avocado Salsa
 5 cherry tomatoes, cut into quarters
 Half a small cucumber, diced
 Half a Spanish onion, peeled and diced
 1 large avocado, diced
 Juice of 1 lime
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper to taste
Potato Cakes
 2 eggs, whisked
 2 medium-sized potatoes, peeled and grated
 Half a brown onion, peeled and diced
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper to taste
 3 tbsp Changing Habits Emmer Wheat Flour
 2 tbsp olive oil (for frying)
 50 g smoked salmon
 2 tbsp dill
 1 lime, cut into 4 wedges
Avocado Salsa

Add all salsa ingredients into a bowl. Stir and set aside.

Potato Cakes

Add all ingredients for the potato cakes to a bowl and mix well.


Add half of the olive oil into a fry pan on a medium-high heat.


Spoon the mixture into the fry pan to create the cakes (approximately 6cm in diameter) and cook for approximately 4 minutes on each side or until golden.


Repeat with the rest of the mixture.


Divide the potato cakes between two plates and top with the avocado salsa and smoked salmon.


Garnish with dill and lime wedges.

Nutrition Facts

Servings 2