This tasty recipe is an autumn twist on a classic German version. Serve with lemon wedges for brightness and zing.
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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.
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.
Divide potato cakes among serving plates. Top with sour cream, smoked salmon, dill, chives and rocket. Serve with lemon wedges.