Step 1

Combine onion, potato and kumara in a colander lined with muslin or clean Chux and set in a sink. Stand for 5 minutes, then squeeze to remove excess liquid. Transfer to a bowl and add egg, flour, parsley, thyme and 1/2 tsp salt, and stir to combine.

Step 2

Using about 1 1/2 tablespoonfuls mixture for each, form into 20 small patties. Squeeze again to remove any remaining liquid. Heat the oil in a non-stick frypan over medium-high heat. In batches, cook latkes, turning, for 4 minutes or until golden. Drain on paper towel. Meanwhile, beat cream cheese and sour cream together until combined. Season.

Step 3

Serve the latkes topped with cream cheese mixture, smoked salmon and sprinkle with poppyseeds and extra parsley leaves. Serve with lemon wedges.