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Potato-horseradish fritters

updated

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Ingredients for 2 servings:

  • 400 g potatoes
  • 80 g horseradish from the jar
  • 1 egg(s)
  • some salt and pepper
  • some oil for frying
  • 250 g smoked salmon
  • 2 portions of green salad (lamb’s lettuce, lettuce, green lollo)
  • some dressing, of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with smoked salmon and salad

Finely grate the peeled potatoes in a food processor, mix with the horseradish and egg. Season with a little salt and freshly ground pepper. Slowly fry 8 small potato pancakes in oil in a pan, arrange on a plate, and garnish with the dressed salad and smoked salmon. Tip: A smaller batch also makes a great appetizer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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