Ingredients
450 g baby potatoes, mixed varieties
100 g yellow onion, peeled and trimmed
1 tsp salt
4 cloves garlic, peeled and minced
2 large eggs
60 g panko breadcrumbs
½ tsp freshly ground black pepper
60 ml rapeseed oil, plus extra for shallow frying if needed
2 spring onions, thinly sliced
115 g smoked salmon
240 g sour cream or Greek yogurt, to serve
Step by step
Attach the grating blade to the KitchenAid Cordless Go GSS. Grate the potatoes into a mixing bowl.
Switch to the slicing blade and slice the onion into the bowl.
Transfer the contents of the bowl to a strainer and leave to drain for 30 minutes.
Squeeze the mixture to remove as much moisture as possible, then return it to the mixing bowl along with the garlic, eggs, panko, and pepper.
Stir to combine. Heat the rapeseed oil in the skillet and press half of the mixture into the pan. Allow to cook over medium heat for 8–10 minutes or until evenly browned.
Gently flip the fritter and cook for a further 3–5 minutes until the other side is browned. Remove from the skillet and repeat with the remaining potato mixture.
Top with smoked salmon, sour cream, and spring onions
Potato fritters can also be made into individual-sized patties.