Recipe

Craving a low-fat Nordic-style breakfast? Use the Geedel vegetable chopper to grate potatoes and chop smoked salmon—just manual pressing for evenly cut ingredients, no electricity needed. The potato shreds lock in moisture without sticking, while the chopped salmon adds a rich umami boost. Pan-fry for 15 minutes to get crispy-on-the-outside, tender-on-the-inside potato cakes, served with yogurt sauce for a refreshing finish! 

Ingredients

2 potatoes (about 300g, peeled)

50g smoked salmon

1/4 onion

1 egg

20g flour

1/4 teaspoon salt

a pinch of black pepper

1 tablespoon olive oil

30g Greek yogurt

1 teaspoon lemon juice

3g dill flakes (for garnish)

Instructions

Grate the potatoes

Attach the grater attachment to the vegetable chopper. Grate the potatoes with a few gentle strokes to get uniform shreds. Wrap the shreds in cheesecloth and squeeze out excess water,set aside.

Chop salmon + onion

Tear the smoked salmon into pieces and place it in the food chopper with the onion. Use the dicing attachment and press twice gently to get a mixed mince—salmon retains its fibrous texture, and the onion is sweet without being pungent. The chopper’s non-stick blade prevents fish from sticking. Mix with potato shreds, egg, flour, salt, and black pepper to form a batter.

Pan-fry and serve

Heat olive oil in a pan over low heat. Scoop 1 spoonful of batter and press into an 8cm-diameter patty. Fry for 3 minutes until golden brown on both sides. Remove and drain excess oil. Serve with Greek yogurt sauce (mix yogurt, lemon juice, and dill flakes). Take a bite—crispy exterior, tender interior, with the savory salmon complementing the sweet potatoes.

Summary

This Nordic light meal solves the pain points of ‘low-fat breakfasts lacking satiety’ and ‘tedious chopping’. The Geedel manual vegetable chopper grates potatoes evenly while locking in crispness, chops salmon without breaking its fibers, and works manually with no power required—enjoy a quick 15-minute meal!