An irresistible combination of potato cakes, zesty avocado salsa and smoked salmon - this breakfast will quickly become a favourite!
Add all salsa ingredients into a bowl. Stir and set aside.
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.