This is such a gorgeous finger food idea. Everybody's favourite, smoked salmon, with soft ricotta on mini potato pancakes.
Grate potatoes. Place into a clean tea towel and squeeze tightly to remove as much moisture as possible. Place in a medium bowl. Add flour, egg, dill and season with salt and pepper. Mix well to combine.
Heat a non-stick frying pan over medium heat. Add half oil and heat. Spoon heaped tablespoonfuls of mixture into pan. Flatten lightly with a spatula and cook for 5 minutes on each side or until golden and crisp. Repeat with remaining oil and mixture to make 12 pancakes.
Serve warm, topped with a teaspoonful of ricotta, a small slice of smoked salmon, baby capers and a sprig of dill.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Note: Any leftovers can be refrigerated overnight in an airtight container. It's best to leave the ricotta and salmon off the pancakes if you are storing them so they don't go soggy.
For more information head to www.weightwatchers.com.Au
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