Source: "So This Is Kosher" by Ann Kaye and Hetty Rance, 1986

• 5 lg waxy potatoes, peeled and grated
• 2 oz smoked salmon, chopped
• 1 clove garlic, crushed
• 1 egg, beaten
• 1 tbsp chopped fresh parsley
• Salt
• Freshly ground black pepper
• Oil, for frying

Drain potatoes in colander and pat dry. Mix with salmon, garlic and egg, then add parsley and season to taste. Form into small balls and flatten slightly. Fry in hot oil until golden brown. Drain well and serve hot.