When it's cold outside, there's nothing more comforting than potatoes, whether mashed, baked or roasted. For this mash recipe, it's best to use floury potatoes, such as Sebago, Spunta, Pontiac, Toolangi Delight and King Edward - or all-rounder desiree. This recipe is also a great way to use leftover mash.
400g cooked potatoes
100g marinated goat's fetta
Salt and pepper
1 tbsp plain flour
1-2 tbsp olive oil
2 tbsp sour cream
4 slices smoked ocean trout
Handful fresh wasabi leaves or baby rocket
Roughly mash the potatoes with a masher or fork. Crumble fetta and fold into mash. Season with salt and pepper to taste.
Form into flat potato cakes and lightly dust with flour. Heat oil in non-stick pan and cook potato cakes for a few minutes until golden on each side.
Remove from pan and place on serving plate. Top with a dollop of sour cream and slices of ocean trout and finish with fresh wasabi leaves, or a rocket.