Place potatoes, skins still on, in a large pan of cold water. Boil for about 20 minutes until soft. Leave to cool, remove the skins and mash the potato in a bowl.
Heat olive oil in a pan on a low heat and lightly fry the garlic for a few seconds to colour slightly. Add garlic to potato, along with dill, and season. Gradually stir in yogurt to create a smooth mixture.
Heat 1cm (½in) oil in a large frying pan. Using amounts the size of a ping-pong ball, roll the mixture into balls, then gently flatten as thin as you can without it breaking. You will need to wet your hands slightly in between rolling balls to stop the mixture sticking to your skin and the patties breaking.
Fry in batches of about 4 at a time. Once added to the oil, do not move or touch for 2 minutes or they will break. Then use a fish slice carefully to flip them quickly over. Cook for another 1½-2 minutes until cooked. Drain on kitchen paper and keep warm.
Top with smoked salmon, a good squeeze of lemon juice and a couple of capers.
You could also use the potato mix to make croquettes.