TOP OF THE MORNING

A FEAST OF COMFORTING FLAVOURS, THIS IS ONE FESTIVE BRUNCH THAT WILL KEEP THE SEASON FULL OF CHEER

Delicious brunch dishes for long, lazy weekends

Simmerthe potatoes in a pan of water for 15 minutes. Drain and cool in a colander.

Mix the flour, oats, onion powder, salt, egg yolk, lemon zest, chilli, melted butter and potatoes together to form a soft, dough. Knead on a lightly floured surface.

Shape the dough into 6 rounds, cover and chill for 30 minutes or until ready to cook.

Heat 1 tbsp olive oil and a little butter in a large frying pan. Cook the potato cakes for 4 minutes on each side until crispy, golden and hot all the way through. Serve with salmon,herby crème fraiche and lemon wedges.