Potato Cake
Potato Cake
Steve Lister
Potato cakes are a speciality of UK, but are eaten in other countries in similar forms. They probably originated in Ireland, along with their lovely potato soup and other dishes. Traditionally, they are made on a skillet, a thick iron pan. They are also known as tattie scones or potato patties and probably several other names around the world.
These cakes can not only be eaten as an addition to a cooked breakfast, but also as a main meal, served along with many other things. They are easy to make. Make 2 (12 triangles).
Ingredients
200 gm. or 2 x medium potatoes (any variety that is good for mash)
Approximately 60 gm. or 1/2 mug of plain white flour
1 tsp. salt
1/2 tsp. baking powder
1 knob of butter (about a tablespoon sized scoop)
Olive oil/butter/fat of your choice for frying
A little extra flour for dusting
Instructions
Peel and chop the potatoes evenly, so that they cook quickly and evenly. Boil/steam/microwave cook until done.
Then drain and allow to dry; till the steam coming off the potatoes stops.
Mash potatoes with the butter, until they are smooth and free from lumps.
Mix the flour, salt and baking powder together and then add to the mash.
Mix in with a fork well. Then knead on a floured board (takes seconds)
Then take half the mix and make into a ball. Roll out into a circle of about 1 cm thickness.
Cut into triangles with a knife.
Heat oil in a pan or skillet and fry until golden brown. You will need to turn them over a couple of times during the cooking.
Drain on kitchen paper and serve hot.
Notes
Obviously you can use any leftover mash potatoes from a previous meal!
At the mixing stage you might want to try adding more flavours like chives and cream cheese (see last picture), a little curry spices, green chillies, coriander and chopped onions!
