Ginger Potato Cakes

from Lesley the chalet host in Alp d'Huez

Ingredients
A panful of spuds - mashed
1/2 onion, chopped and fried
2 tsp ground ginger
2 tblsp chives, chopped

Mix together

Bake on a greased tray at 180°C for 15 mins.
Serve with lime juice mixed with mayo and smoked salmon

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