Place potato in a large saucepan of
ayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.
Melt 1
umin and turmeric, stirring, until fragrant.
Boil, steam or microwave potato
rain. Allow to cool slightly and cut into large cubes.
To make the salmon cakes, remove any bones from the salmon and chop into 5mm
Boil or steam the potatoes and beans, separately, until just tender.
Place potatoes in a saucepan and cover with cold water. Bring to a boil and cook for 8 mins, or until tender. Drain. Let cool completely then toss with mayonnaise, pickles, capers and lemon zest. Season.
Arrange tortillas on a clean work surface. Top with lettuce, potato salad, salmon and cucumber. Roll up tightly to enclose then cut in half. Serve with lemon wedges.
oft, but still slightly firm. Potato cakes will hold together best when
Boil the potatoes until just tender. When potatoes are just tender add the snowpeas to saucepan and cook for just 1 minute and immediatley drain under cold running water. Allow to mix to cool.
Halve the potatoes and arrange in a serving bowl with snowpeas, salmon and capsicum .
Combine yoghurt, lemon juice, rind and poppy seeds, season to taste and drizzle over salad.
Garnish with spring onions.
De-bone fish and dice into small cubes (about
on-Stick), add half the potato slices in a pile in
Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
cover potatoes with salted water and bring to a simmer. Cook
o a boil. Add potatoes and cook until tender but still
onstick spray.
Separate salmon into chunks and set aside.
Cook
read, butter, parsley, lemon zest and garlic in a food processor
ggs in a saucepan and cover with cold water
tter into very small pieces and place in the refrigerator
1. In a medium bowl, add the potatoes, stir in the eggs, dill and horseradish. Mix well to combine.
2. In a nonstick pan, over medium heat, place one ounce spoonfuls of the potato cake mixture into the pan. Cook until golden brown and turn. Cook on the other side until golden brown on both sides. Remove the cooked potato cakes to a serving platter.
3. Top the potato cakes with a ruffled piece of smoked salmon and garnish with reserved dill sprigs.
arsley. Form into 18 lumpy cakes and arrange on a baking tray