The BBC Good Food logo
Potato cakes with smoked salmon

Potato cakes with smoked salmon

A star rating of 4.3 out of 5.3 ratingsRate
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

Irish potato cakes given a modern twist with a classic New York bagel topping

  • Freezable (cakes only)
Nutrition: per serving


  • 3 medium potatoes , quartered
  • 100g flour , plus extra for dusting
  • ½ tsp baking powder

For the topping

  • 150g pack full-fat soft cheese
  • 200g pack smoked salmon
  • half a small red onion , thinly sliced
  • 1 tbsp caper , drained
  • zest 1 lemon


  • STEP 1

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

  • STEP 2

    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 out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.

  • STEP 3

    Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft 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 red onion, capers and lemon zest to finish.


These potato cakes are traditionally made in Ireland where they’re cooked alongside a fry-up for breakfast and known as ‘farls’. Here, a classic New York bagel topping is used to give them a sophisticated twist.

Goes well with

Recipe from Good Food magazine, January 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.3 ratings

Sponsored content