Sweet Potato & Feta Pancakes with Smoked Salmon

METHOD

Step 1

Place potato and onion in a colander set over a bowl and drain for 15 mins. Squeeze-dry the vegetables in a tea-towel to remove as much moisture as possible. Transfer grated vegetables to a clean bowl and add remaining pancake ingredients. Mix well and season to taste with freshly ground back pepper and salt to taste.

Step 2

Melt butter in a non-stick fry pan. Cook heaped tablespoons of mixture in the hot butter until lightly golden and crisp. Continue until all the mixture is cooked. Pancakes should be approximately 5cm in diameter.

Step 3

Prepare green pea ricotta; combine ingredients in a food processor and process until smooth. Season to taste then set aside.

Step 4

To serve; stack 3 pancakes on top of each other and top with Green Pea Ricotta. Arrange 1-2 slices of TASSAL Smoked Salmon on top of ricotta and finish with a sprig of dill. Serve immediately.

Ingredients:

250g TASSAL Smoked Tassie Salmon
6 sprigs dill

Pancakes:
250g sweet potatoes, peeled & grated
250g potatoes, peeled & grated
1 small onion, peeled & grated
2 eggs
100g marinated goats cheese feta
150g flour

2 tbsp clarified butter, for cooking pancakes

Green Pea Ricotta:
½ cup frozen green peas, thawed
¼ cup mint leaves
150g fresh ricotta cheese
100g marinated goats cheese feta
1 Tbsp olive oil from jar of marinated goats cheese
1 Tbsp lemon juice