Ramp Potato Cakes With Smoked Trout

• 1 cup cleaned and chopped ramps (including a bit of the green leaves), that have been sauteed until soft in 2 tablespoons of unsalted butter
• 4 large russett potatoes
• 2 whole eggs, lightly beaten
• 4 ounces smoked trout fillet
• 1-2 tablespoons grapeseed oil
• 1 cup panko
• creme fraiche as an accompaniment

1. Parboil the potatoes until they can be just pierced with a sharp knife. Cool completely and peel.
2. Grate the cooled potatoes into a medium bowl using the large holes of a standing grater.
3. Add the two beaten eggs and mix gently with a fork until combined.
4. Break the smoked trout into smallish pieces and gently mix this into the potato-egg mixture.
5. Form this mixture into 8 larger or 12 smaller cakes and coat with panko.
6. Heat 1 tablespoon of grape seed oil in a large heavy skillet over medium high heat and cook the pancakes until they are crispy and golden on both sides.
7. Serve hot with creme fraiche.

ramps, potatoes, eggs, trout fillet, grapeseed oil, crueme frueiche

Taken from food52.com/recipes/11742-ramp-potato-cakes-with-smoked-trout (may not work)