Boil potatoes in simmering, salted water for 10 minutes, or until a skewer goes in with no resistance but the flesh remains firm inside.
Drain and allow to cool.
Peel and refrigerate overnight, uncovered. To dry out.
Grate potatoes, add courgettes and allow to drain for 30 minutes.
Add egg, salt and olive oil and toss to mix.
Gently mix in salmon trout.
Spray a pan with olive oil spray; heat until hot, but not smoking.
Spoon about 30 ml potato mixture into the pan.
Press lightly with an egg lifter to flatten and cook for about two minutes per side, until golden.
Serve with yoghurt drizzle.
DRIZZLE
Mix ingredients together and adjust seasoning to taste.NUTRITION PER PORTION
Energy 774 kJ, Carbohydrates 20 g, Protein 13 g, Fat 4 g