avocado

The trick here is to keep the potato cakes to a typical burger size, no bigger. I found that making them bigger makes it tricky to cook and keep whole. Also, make sure the cakes are pretty cold before you fry them; use a modest amount of oil, don’t try to deep dry them. And keep the heat under control. You want a nice crisp, but it’s easy to burn. Done without the suggested mustard seeds, which I think would have helped. Very nice, lots of luxurious textures, especially if you get the crisp on the potato. The cucumber is…