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Ingredients
- 400g cooked potatoes
- 100g marinated goat's fetta
- Salt and pepper
- 1 tbsp plain flour
- 1-2 tbsp olive oil
- 2 tbsp sour cream
- 4 slices smoked ocean trout
- Handful fresh wasabi leaves or baby rocket
- Serves 2
Method
Roughly mash the potatoes with a masher or fork. Crumble fetta and fold into mash. Season with salt and pepper to taste. Form into flat potato cakes and lightly dust with flour. Heat oil in non-stick pan and cook potato cakes for a few minutes until golden on each side.
Remove from pan and place on serving plate. Top with a dollop of sour cream and slices of ocean trout and finish with fresh wasabi leaves, or a rocket.
