- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- No added sugar
- 1 serve veg or fruit
This tasty recipe is an autumn twist on a classic German version. Serve with lemon wedges for brightness and zing.
- Serves2
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 2 large Red Royal potatoes, coarsely grated
- 1 Granny Smith apple, cored, coarsely grated
- 1 brown onion, coarsely grated
- 1 tbs plain flour
- 1/2 tsp ground allspice
- 2 tbs vegetable oil
- Sour cream, to serve
- Smoked salmon, to serve
- Dill sprigs, to serve
- Chopped chives, to serve
- Baby rocket leaves, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the potato, apple and onion in a large bowl. Squeeze as much excess liquid from the mixture as possible. Discard the liquid. Stir the flour and allspice into the potato mixture. Season.
Step 2
Heat the oil in a frying pan over medium-high heat, then spoon three 1/3-cup portions of the mixture into the pan. Use a spatula to press each cake into a disc. Cook for 5 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel and cover to keep warm. Repeat with remaining mixture.
Step 3
Divide potato cakes among serving plates. Top with sour cream, smoked salmon, dill, chives and rocket. Serve with lemon wedges.
