Name: Mini Kartoffelpuffer Bites with Smoked Salmon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20 bites
Cuisine: European cuisine
Ingredients: 500 g potatoes (peeled and finely grated); 0.5 pcs onion (finely grated); 1 pcs egg (lightly beaten); 2 tbsp all-purpose flour (or as needed to bind); 1 tsp salt (or to taste); 0.5 tsp black pepper (freshly ground, or to taste); vegetable oil (for frying); 100 g cream cheese (softened); 100 g smoked salmon (thinly sliced and cut into small pieces); 2 tbsp fresh dill (chopped, plus extra sprigs for garnish); 0.5 pcs lemon (zest and a little juice, optional)

Kartoffelpuffer

Prep: 30 min • Cook: 15 min. These delightful mini Kartoffelpuffer bites are perfect for any gathering, serving as elegant appetizers that are sure to impress. Crisply fried to perfection, each bite is adorned with a dollop of cream cheese, a generous slice of smoked salmon, and a fragrant sprig of fresh dill, offering a sophisticated twist on the classic German potato pancake.

Preparation time: 30 min
Cooking time: 15 min
Total time: 45 min
Servings: 20
Course: Appetizer
Complexity: Easy

Units:

Scale:

Ingredients

For the Kartoffelpuffer

18oz potatoes(peeled and finely grated)
1/2 pcs onion(finely grated)
1 pc egg(lightly beaten)
2 tbsp all-purpose flour(or as needed to bind)
1 tsp salt(or to taste)
1/2 tsp black pepper(freshly ground, or to taste)
vegetable oil(for frying)

For the Topping

4oz cream cheese(softened)
4oz smoked salmon(thinly sliced and cut into small pieces)
2 tbsp fresh dill(chopped, plus extra sprigs for garnish)
1/2 pcs lemon(zest and a little juice, optional)

Instructions

Prepare the Mixture

Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Discard the liquid.
In a medium bowl, combine the squeezed grated potatoes, grated onion, beaten egg, flour, salt, and pepper. Mix well until just combined. The mixture should hold together when pressed.

Fry the Kartoffelpuffer

Heat about 1-2 cm of vegetable oil in a large skillet or frying pan over medium-high heat until shimmering.
Working in batches, carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form small, bite-sized discs (about 4-5 cm in diameter).
Fry for about 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
Remove the cooked Kartoffelpuffer bites with a slotted spoon and drain them on paper towels. Repeat with the remaining mixture.

Assemble and Serve

In a small bowl, mix the softened cream cheese with the chopped dill and lemon zest/juice, if using. Season with a pinch of salt and pepper.
Once the Kartoffelpuffer are slightly cooled but still warm, top each bite with a small dollop of the dill cream cheese mixture.
Garnish each bite with a small piece of smoked salmon and a tiny sprig of fresh dill. Serve immediately.

Nutrition

Servings: 20
Serving size (imperial): 1.6 oz

Nutrient	Per serving	Per 100 g	Total (20 servings)
Calories	120.5 kcal	267.8 kcal	2,410 kcal
Protein	4.2 g	9.3 g	84 g
Fat	7.8 g	17.3 g	156 g
Carbs	8.5 g	18.9 g	170 g

Tips

Ensure potatoes are squeezed very dry; excess moisture prevents crispiness and can make them soggy.
Maintain a consistent oil temperature. Too low, and they absorb oil; too high, and they burn before cooking through.
These are best served warm, immediately after assembly, to enjoy the contrast of crispy pancake and creamy topping.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…

Ingredients

For the Kartoffelpuffer

18oz potatoes(peeled and finely grated)
1/2 pcs onion(finely grated)
1 pc egg(lightly beaten)
2 tbsp all-purpose flour(or as needed to bind)
1 tsp salt(or to taste)
1/2 tsp black pepper(freshly ground, or to taste)
vegetable oil(for frying)

For the Topping

4oz cream cheese(softened)
4oz smoked salmon(thinly sliced and cut into small pieces)
2 tbsp fresh dill(chopped, plus extra sprigs for garnish)
1/2 pcs lemon(zest and a little juice, optional)

Instructions

Prepare the Mixture

Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Discard the liquid.
In a medium bowl, combine the squeezed grated potatoes, grated onion, beaten egg, flour, salt, and pepper. Mix well until just combined. The mixture should hold together when pressed.

Fry the Kartoffelpuffer

Heat about 1-2 cm of vegetable oil in a large skillet or frying pan over medium-high heat until shimmering.
Working in batches, carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form small, bite-sized discs (about 4-5 cm in diameter).
Fry for about 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
Remove the cooked Kartoffelpuffer bites with a slotted spoon and drain them on paper towels. Repeat with the remaining mixture.

Assemble and Serve

In a small bowl, mix the softened cream cheese with the chopped dill and lemon zest/juice, if using. Season with a pinch of salt and pepper.
Once the Kartoffelpuffer are slightly cooled but still warm, top each bite with a small dollop of the dill cream cheese mixture.
Garnish each bite with a small piece of smoked salmon and a tiny sprig of fresh dill. Serve immediately.

Nutrient

Per serving

Per 100 g

Total (20 servings)

Calories

120.5 kcal

267.8 kcal

2,410 kcal

Protein

4.2 g

9.3 g

84 g

Fat

7.8 g

17.3 g

156 g

Carbs

8.5 g

18.9 g

170 g

Tips

Ensure potatoes are squeezed very dry; excess moisture prevents crispiness and can make them soggy.

Maintain a consistent oil temperature. Too low, and they absorb oil; too high, and they burn before cooking through.

These are best served warm, immediately after assembly, to enjoy the contrast of crispy pancake and creamy topping.