White’s Porridge Oats sent me a few recipes for Mother’s Day, and I have to say the delicious sounding oaty potato cakes with smoked salmon recipe was right up my street. I guess the kids or hubby are supposed to make these for me on Sunday along with a nice hot cup of tea, but I think I’m going to make them on Friday so we can enjoy them all weekend instead – I’m up for making Mother’s Day last all weekend! We love to have relaxed breakfasts at the weekends, indulging in something a bit different, from bagels and cream cheese or smoked salmon, to scrambled eggs on toast, eggs and soldiers and of course the occasional pancakes, I was delighted to see this simple and quick recipe for oaty potato cakes. The prep time is only 5-10 minutes, which is perfect for the weekends, and also for throwing together while pottering away in the kitchen as the girls’ eat their dinner. I love oaty recipes, with my oat biscuits being a favourite that I make quite regularly, and to be honest I really think sometimes we do just eat far too much wheat and flour. Whites Oats have created these Mother’s Day oaty recipes as a special treat to enjoy and they’re really simple to make.
Oaty Potato Cakes with Smoked Salmon Recipe using White’s Porridge Oats
Preparation time: 5-10 minutes
Cooking time: 20 minutes
100g (31/2oz) White’s Speedicook porridge oats
450g (1lb) floury potatoes, peeled and diced
25g (1oz) butter (see cook’s tip)
4 large eggs
150ml (1/4pint) skimmed milk
4 slices smoked salmon
1 spring onion, trimmed and thinly sliced
Salt and freshly ground black pepper
- Cook the potatoes in a pan of lightly salted boiling water for 8-10 minutes. Drain well and return to the saucepan and heat for 30-40 seconds to drive off any excess moisture. Allow to cool.
- Mash the potatoes with half the butter and season to taste with salt and freshly ground black pepper. Stir in the oats and divide the mixture into 4 equal pieces. Shape into 4inch patties.
- Whisk the eggs and milk together and season with salt and freshly ground black pepper. Add half the remaining butter to a large non-stick frying pan and heat until foaming. Add the potato cakes and fry for 3-4 minutes on each side until golden brown adjusting the heat if necessary so the butter does not brown. Arrange on kitchen paper, cover and keep warm.
- Wipe out the pan and return to the heat, add the remaining butter and melt. Stir in the egg mixture and cook over a medium heat for 2-3 minutes stirring until creamy and just set.
- Arrange the potato cakes on individual serving plates (serve both or one on the side instead of toast) Spoon over the scrambled eggs and smoked salmon. Sprinkle over the spring onions and freshly ground black pepper and serve immediately.
For an even healthier version omit the butter from the mashed potatoes and use a low-calorie cooking spray to cook the potato cakes and scrambled eggs.
Obviously you could use any porridge oats you have sat around, however White’s Oats are a bit different, they are organic oat flakes which have been gently steamed and rolled for a supremely creamy taste hearty texture.
White’s have also being milling oats since 1841 so they kind of have perfected their way and they are also grown by 25 trusted British Organic Arable farmers, some of whom have been pioneering organic farming since the 1970s. It’s this care and uncompromising quality that gives their distinctive texture and creamy taste, such good taste, that they’ve won 47 Great Taste Awards and are certified by the UK Soil Association.
Obviously oaty recipes are brilliant as oats such as White’s Porridge Oats are also high in fibre, naturally low in saturated fat and with no added salt. They’re a natural superfood, and as well as being an excellent source of fibre, protein, vitamins and antioxidants, they have a low GI index and keep us fuller for longer…. meaning less snacking! Excellent, although I do like my cake and chocolate snacks – I think breastfeeding means those are still needed! Maybe I’ll make the oaty beetroot cupcakes next!
In terms of diet, I’m a huge fan of porridge and oats, as I mentioned above I sometimes think I eat too much wheat and bread. As I have crohn’s disease, I do keep an eye on what I’m eating and keeping my digestive system happy and healthy (among all the cake and coffee!), so we often favour wholegrains, brown rice and wholewheat over other alternatives i.e. for pasta and rice. Healthwise, wholegrains such as oats have four times the amount of fibre as refined grains and help maintain a healthy digestive system. And to top it all off, oats are low in saturated fat and actively help to lower cholesterol so great for all of us.
I do hope this recipe has been useful, do pop over to my social media channels and Facebook to see how we got on making the oaty potato cakes and just how easy the recipe is and have a lovely Mother’s Day! I popped the link to some other oaty recipes on the White’s website above, so do check them out – it’s really surprising what you can make with oats!
Disclaimer: this post is in collaboration with White’s Oats!