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For the grated potatoes, place the potatoes in a pan of cold, salted water and bring to a boil. Parboil for 5 minutes, drain and set aside to cool slightly.
Remove the potato peel. Insert the fine shredding insert to Braun’s MQ 70 food processor accessory. You’ll be finished in no time – just drop the potatoes one by one through the filling tube to grate. Season the grated potato mixture and divide into 6 portions.
Attach Braun’s MQ 20 chopper accessory to your hand blender and quickly chop the chives. Add to crème fraîche.
Top each pattie with 2 slices of smoked salmon, 1 tablespoon of herb crème fraîche and garnish with a few rocket leaves. Serve with fennel caper salad.
Heat oil and butter in a small non-stick frying pan over medium heat. Place the grated potato portions in the frying pan and press down with the back of a spatula to evenly flatten and cook for 2 - 3 minutes on each side, or until thoroughly cooked and golden crispy around the edges. Repeat with the rest of the potatoes until you have 6 perfect patties.
For the fennel caper salad: attach Braun’s MQ 20 chopper accessory to your hand blender and finely chop the capers.
Cut the tops of the fennel, then trim the base and remove the core.
Drain the fennel, pat dry and place in a bowl. Add the rocket salad, lime juice, chopped capers, olive oil and season to taste.
Insert the coarse shredding insert to Braun’s MQ 70 food processor accessory and coarsely shred the fennel. Place the fennel in a bowl of acidulated iced water and leave for 10 - 15 minutes.
For the grated potatoes, place the potatoes in a pan of cold, salted water and bring to a boil. Parboil for 5 minutes, drain and set aside to cool slightly.
Remove the potato peel. Insert the fine shredding insert to Braun’s MQ 70 food processor accessory. You’ll be finished in no time – just drop the potatoes one by one through the filling tube to grate. Season the grated potato mixture and divide into 6 portions.
Attach Braun’s MQ 20 chopper accessory to your hand blender and quickly chop the chives. Add to crème fraîche.
Top each pattie with 2 slices of smoked salmon, 1 tablespoon of herb crème fraîche and garnish with a few rocket leaves. Serve with fennel caper salad.
Heat oil and butter in a small non-stick frying pan over medium heat. Place the grated potato portions in the frying pan and press down with the back of a spatula to evenly flatten and cook for 2 - 3 minutes on each side, or until thoroughly cooked and golden crispy around the edges. Repeat with the rest of the potatoes until you have 6 perfect patties.
For the fennel caper salad: attach Braun’s MQ 20 chopper accessory to your hand blender and finely chop the capers.
Cut the tops of the fennel, then trim the base and remove the core.
Drain the fennel, pat dry and place in a bowl. Add the rocket salad, lime juice, chopped capers, olive oil and season to taste.
Insert the coarse shredding insert to Braun’s MQ 70 food processor accessory and coarsely shred the fennel. Place the fennel in a bowl of acidulated iced water and leave for 10 - 15 minutes.
