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Potato Cakes with Zhoug

Prep 15 minutesCooking 10 minutes4 people

Latkes are similar to a potato rosti, but here they are given a kick with Zhoug. This recipe can be adapted in several ways, depending on what is available. Yoghurt or cream cheese can replace the crème fraiche and avocado or wilted spinach for the smoked mackerel. If you do not have Zhoug, Chermoula or one the Harissas would be great too.


10 minutes

30 minute or less

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2 eggs

2 medium white potatoes

¼tsp salt

1tbsp Zhoug

1 spring onions, peeled and finely sliced

3tbsp Early Harvest Arbequina Extra Virgin Olive Oil

3tbsp crème fraiche/yoghurt/cream cheese

1 small sprig dill, finely chopped (can substitute with other herbs)

½ lemon zest

½ pickled gherkin, chopped into small pieces (optional)

½ fillet smoked mackerel

Salt and pepper, to taste


  1. Place a small pan of water on a high heat, cover with a lid and bring to the boil. Make a small hole with the tip of a knife or pin on the bottom of the eggs and add to the boiling water. Turn the heat down so the water is a constant simmer and cook for 6 minutes (or more if you prefer a completely cooked egg). Remove the eggs from the pan and place in cold water. When cool enough to handle, gently crack on the work top and peel the eggs while submerged in water.
  2. Peel the potatoes, coarsely grate them into a bowl, add the salt and mix through with your hands. Leave for 5 minutes, then squeeze the potato in small batches over another bowl, trying to remove as much liquid as possible. Carefully drain off the liquid until you can see the white potato starch at the bottom of the bowl. Add this back to the potato, along with the Zhoug and spring onions and mix well. Shape the potato mix into 4 patties, similar to the size and shape of a burger.
  3. Place a frying pan on a medium to high heat and when hot add the olive oil. Carefully place the latkes in the pan – they will feel a bit loose but will crisp and firm up as they cook. Fry for 4-5 minutes, until they are golden brown and crispy, then turn over, using a metal spatula/fish slice and cook for a further 4-5 minutes.
  4. Whilst the latkes are frying, make up the dressing. Combine the crème fraiche, dill, lemon zest, pickled gherkin and mix well. If you are using yoghurt or cream cheese, you might want to thin it down with a little milk or water.
  5. Divide the latkes between plates, top with a spoon of crème fraiche then flake the mackerel on top. Cut each egg into half and serve alongside.

Included in this Recipe

Zhoug Paste

Zhoug Paste

An intensely herbal paste that adds fresh, spicy notes to grilled vegetables, chicken and lamb

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.