Todd Eyre
Ingredients
Potato pancakes
Double-cooked eggs
To serve
Method
1.In a large bowl combine mashed potato with cheese, ½ the spring onion, egg, flour and seasoning. Divide mix into 12 portions and roll into balls. Flatten with your hands and set aside.
2.Poach 4 of the eggs (see below).
3.Heat 2 tablespoons of olive oil in a large frypan over medium heat. Fry the potato cakes, in batches, for 3 to 4 minutes or until golden brown and crispy on both sides. Clean the pan and add more oil between batches. Drain the potato cakes on paper towels, then keep warm in the oven.
4.In another saucepan heat the vegetable oil to 170°C.
5.Place the 5th egg into a bowl and lightly whisk. Place the flour and breadcrumbs into separate bowls. Carefully dip each poached egg into the flour to coat, then the whisked egg, then the breadcrumbs. Cook eggs for 1 minute or until golden; remove and drain on paper towels.
Poached eggs
6.Heat a large saucepan filled with water to a gentle boil. Add vinegar and swirl water to create a whirlpool. Add 4 eggs one at a time to centre of pan and poach for 2½ minutes. Place some ice into a large bowl and top with water. Gently remove eggs and place into ice bath to stop the cooking process. Remove and set aside on paper towels.
To serve
7.Layer the potato pancakes on each plate, scatter with baby spinach leaves and then top with smoked salmon, a double-cooked egg and a dollop of chutney. Sprinkle over remaining sliced spring onions if desired.
Note
- We all mash potatoes differently depending on how much cream, milk or butter is added. If the mashed potato pancake mixture looks too dry and isn’t holding together, add another egg. If too wet, add more flour, a tablespoon at a time, until the mixture holds. – PER SERVE Energy 1117kcal, 4679kj • Protein 35.3g • Total Fat 70g • Saturated Fat 18.7g Carbohydrate 82.9g • Fibre 6.8g • Sodium 1014mg
