Step 1

Peel the potatoes and carrots and coarsely grate them. Squeeze them with your hands to remove some of the water.

Step 2

Warm three tablespoons of the olive oil in a frying pan, put the grated vegetables into the pan and cook them for seven to eight minutes until they have softened. Remove them from the pan into a mixing bowl.

Step 3

Wipe the pan out with kitchen paper.

Step 4

Beat the eggs in a small bowl with a fork or small whisk, then stir into the grated vegetables.

Step 5

Crumble the feta into small nuggets (roughly the size of a hazelnut) and add to the bowl with a generous grinding of black pepper, then add the chopped dill and a little salt. Stir in the flour.

Step 6

Divide the mixture into 10 and squeeze into patties about the diameter of a digestive biscuit.

Step 7

Warm the remaining three tablespoons of oil in the frying pan, place the patties in the hot oil, press them firmly with a palette knife and let them cook for about five minutes till pale gold underneath, then tenderly flip them over and cook till light brown. Do not try to turn them over until they are golden-brown underneath.

Step 8

Remove and set briefly on a piece of kitchen paper, then on to a serving dish. Serve with the smoked salmon or trout.