Peel potatoes and cut into pieces a bit bigger than a large egg. Soak in cold water for 30 minutes to remove excess starch. Steam (or gently boil) until three-quarters cooked. Dry off on paper towels. Grate coarsely and transfer to a large bowl.
Peel onion, grate coarsely and add to potato. Mix in flour, baking powder, celery salt, salt, pepper, cheese, egg and milk.
Heat a frying pan over medium heat, add 2-3 Tbsp butter and cook spoonfuls of the mixture in the sizzling butter until golden on both sides.
Meanwhile, halve avocado, remove stone and skin. Cut into small dice and toss gently with 1 Tbsp lime juice. Cut the other lime into slim wedges.
Top potato cakes with flakes of smoked fish and a little chopped avocado. Garnish with wedges of lime and grind over black pepper to taste. Scatter with coriander, if using.
- New Zealand has great avocados and freshly smoked fish is easy to find – combine them on crispy potato cakes for a winner to serve with drinks.
Article from the June, 2012 issue of Taste magazine.