Serves 4

Ready in 35 minutes

£1.41 a portion

394 kcals, 21 g fat, 12g sat fat a portion

Suitable for freezing (potato cakes only)

3 medium potatoes, quartered

100g plain flour, plus extra for dusting

Уг tsp baking powder

150g soft cheese

200g pack smoked salmon

Уг small red onion, thinly sliced

1 tbsp capers, drained

grated rind of 1 lemon

Л COOK THE POTATO IS

Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 minutes, until soft. Drain, then return to the hot pan for 1 -2 minutes to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.

OMAKE THE CAKES

Weigh out 250g of the mash and place in a bowl [you shouldn't have much left over]. Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll the dough out into a circle, about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour.

3 FRY THE CAKES Heat a non-stick frying pan over a

medium heat (no need to add oil], then dry-fry the cakes for 3-5 mins on each side until golden and cooked through (you may need to do this in batches]. Stir a little water into the cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the onion, capers and lemon rind.