Melt-in-the-mouth potato cakes with a crisp outside and a soft interior are an Irish classic recipe. Update them by adding Irish smoked salmon to the fishcake itself or serving it on top with a dollop of sour cream.
900g (2lbs) potatoes, peeled and cut into cubes 1/2 garlic clove, finely chopped 2 tablespoons of spring onions, finely sliced 100ml (0.2 pint) sour cream 1 teaspoon of mustard Salt and freshly ground black pepper
25g (1 oz) butter, melted (if you can, skim off the solids so the butter doesn't burn) Olive oil
1. Boil the potatoes until they are fork-tender, this will take 5-10 minutes, depending on the size of the cubes – you need to keep checking so they don't collapse. Drain and mash well, or whizz with a stand mixer (not a food processor). 2. Add the rest of the ingredients , except the butter and olive oil, and season to taste. Leave the mixture to cool, then shape into round cakes about 2-3 inches wide and dust with a little flour. Rest on a baking tray in the fridge to firm up for 30 minutes. 3. Heat the butter and olive oil in a non-stick frying pan and fry until golden on each side. You can also bake these a medium oven until golden on a baking tray.
Cook's note Just add 2 oz of finely diced smoked salmon to the potato mixture to make Smoked Salmon and Potato Cakes. You can use any cooked fish too.