Potato Cakes with Avocado Salsa and Smoked Salmon

Ingredients

Avocado Salsa

5 cherry tomatoes, cut into quarters

Half a small cucumber, diced

Half a Spanish onion, peeled and diced

1 large avocado, diced

Juice of 1 lime

Changing Habits Seaweed Salt to taste

Changing Habits Pepper to taste

Potato Cakes

2 eggs, whisked

2 medium-sized potatoes, peeled and grated

Half a brown onion, peeled and diced

Changing Habits Seaweed Salt to taste

Changing Habits Pepper to taste

3 tbsp Changing Habits Emmer Wheat Flour

2 tbsp olive oil (for frying)

Garnish

50 g smoked salmon

2 tbsp dill

1 lime, cut into 4 wedges

Directions

Avocado Salsa

Add all salsa ingredients into a bowl. Stir and set aside.

Potato Cakes

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.

Assembly

Divide the potato cakes between two plates and top with the avocado salsa and smoked salmon.

Garnish with dill and lime wedges.

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Potato Cakes with Avocado Salsa and Smoked Salmon