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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!

Ingredients
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)
Garnish
 50 g smoked salmon
 2 tbsp dill
 1 lime, cut into 4 wedges
Directions
Avocado Salsa
1

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

Potato Cakes
2

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

3

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

4

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.

5

Repeat with the rest of the mixture.

Assembly
6

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

7

Garnish with dill and lime wedges.

Nutrition Facts

Servings 2