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3 large russet (Idaho style baking) potatoes
3 medium Yukon Gold potatoes… peeled, cooked and riced
2 eggs, beaten
2t sea salt
1/2t ground white pepper
½ cup matzoh meal
1 large yellow onion, grated
oil for frying
2 cups apple sauce
1 cup sour cream
½ cup crème fraiche, seasoned with fresh dill and lemon if you like
½ pound sliced smoked salmon (I like the Ducktrap line from Coastal)
Peel and grate the Russet potatoes.
Rinse with cold water and drain, gently pressing to relieve excess moisture.
Mix half the potatoes with the mashed potatoes.
Pulse the other half of the grated potatoes with the onions in the work bowl of food processor to form a paste. Do not over work.
Combine the two mixtures, season with the salt, pepper, eggs and matzoh meal.
Heat enough vegetable oil, in a large skillet over medium heat, to come up the sides of the pan ¼ inch.
When oil is 350 degrees, or a small pinch of batter instantly sizzles when dropped in, fry small 2-3 inch sized patties in batches until golden brown on both sides.
Drain on paper towel.
Serve, garnishing with apple sauce and sour cream on half the cakes and smoked salmon-dill-crème fraiche on the others.