Smoked Salmon Potato Cakes

(Makes: 6 Servings)

800g waxy potatoes peeled
250g Smoked Salmon
100g cows feta crumbled
1 teaspoon ground cumin
grated rind of 1 lemon
1 large egg
ground black pepper to taste
olive oil for cooking
lemon wedges

Boil the potatoes for 10 minutes, drain and cool.
Coarsely grate the potatoes into a bowl.
Add the smoked salmon, crumbled feta,
cumin, lemon rind, pepper and egg.
Mix together well.

Divide and shape into 6 cakes. Over a medium
heat fry the salmon cakes in a little olive oil
until crunchy and golden both sides.
To serve, top each cake with a little extra
smoked salmon and a dollop of mayonnaise
seasoned with lemon juice and freshly chopped dill.