Recipe: Megan Priscott | Photography: Brydie Thompson
2 cups Cato’s mashed potatoes
¼ cup Parmesan cheese
1 egg, whisked
7 tbsp all-purpose flour, divided
¼ cup chives, chopped
butter and oil, for frying
Place mashed potatoes, cheese, egg and 3 tbsp flour in a bowl and stir to combine.
Take a scoop of the potato mixture and form into patties.
Lightly coat the potato patties in extra flour.
Heat a tbsp butter and a tbsp oil in a large frypan over medium heat.
Cook the potato cakes for 3 minutes on each side till golden brown.
Top with smoked salmon, Dijon hollandaise and finish with a little watercress.
We make this in a Vitamix on a low and gentle speed, as you add more butter increase the speed ever so slightly, so it keeps the hollandaise moving as it thickens. If it splits, stop, have a little glass of champagne and try again, starting with 2 extra egg yolks and a tbsp boiling water, and pour the spilt mix and any extra butter in starting at step number 3.
This recipe takes 10–15 minutes, and you’ll be able to say you make an amazing hollandaise which makes you a really good chef. It’s true, that’s all it takes.
3 egg yolks
2 tbsp verjuice
1 tbsp Dijon Mustard
¼ tsp salt
Using a blender on a consistent and gentle speed, add the egg yolks, verjuice and Dijon.
Heat the butter in a pan until it just comes to the boil.
Slowly and consistently pour the hot butter into the egg mix, increasing the speed of the blender slowly as it thickens to keep it moving.
Taste and stir in a bit of salt to make it perfect.