800g starchy potatoes such as Sebago,
Ilam Hardy or Agria varieties, peeled and chopped
½ cup grated provolone cheese
⅓ cup plain flour
¼ cup chives, finely chopped
2 eggs, whisked
1 large lemon, finely grated rind and 1 tbsp juice
¼ cup olive oil
200g smoked salmon
crème fraiche or sour cream
baby rocket leaves, to serve
1 Put potatoes into a saucepan and cover with cold water. Bring to the boil. Reduce heat and simmer for 15-20 minutes or until tender. Drain. Roughly mash. Cool slightly. Transfer to a large bowl.
2 Add cheese, flour, chives, eggs, lemon rind and lemon juice to potatoes. Season with salt and white pepper. Stir until well combined. Form mixture into 6 patties.
3 Heat oil in a large non-stick frying pan over medium heat. Add half the patties. Cook for 3-4 minutes on each side or until golden. Transfer to a large plate. Cover to keep warm.
4 Cook remaining patties and serve topped with smoked salmon, a dollop of crème fraiche or sour cream and baby rocket leaves.