Potato and Pesto Cakes with Smoked Salmon

Potato and Pesto Cakes with Smoked Salmon

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Turn these simple yet tasty potato flatties into a decadent snack by topping with smoked salmon and sour cream or simply serve with grilled fish and veggies for dinner.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time15 minutes


  • 3 Large potatoes, peeled and grated
  • 1 Large onion, grated
  • 2 Eggs
  • 15 ml Basil Pesto
  • 45 ml cake flour
  • 1 KNORR Roasted Vegetables Veggie Bake
  • 50 g Parmesan cheese, grated
  • Robertsons Atlantic Sea Salt
  • Robertsons Black Pepper
  • Oil, for frying


  • Grate potatoes and place in a colander and rinse under cold running water.
  • Place grated potato into a dish cloth and squeeze dry.
  • Then place grated potato into a mixing bowl together with the grated onion, eggs, Basil pesto, cake flour, KNORR Veggie Bake and Parmesan mix well.
  • Season to taste with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
  • Heat some oil in a large frying pan on a very low heat and using egg rings spoon two to three heaped tablespoons of the mixture into each egg ring.
  • Allow the mixture to cook on the bottom before removing the egg rings and turning the flatties over.
  • Once fried on both sides and cooked through remove from pan and place on paper towel to drain.
  • Top with topping of your choice, for example smoked salmon and a dollop of sour cream