These little potato cakes are very nice with a fried breakfast.
8oz (225g) raw potatoes
8oz (225g) mashed potatoes
4oz (110g) self-raising flour
3-4 fl oz (75 – 100ml) milk
oil or bacon fat for frying
salt, pepper.
Grate the potatoes onto a clean cloth and squeeze out all the starch. Mix with the other ingredients (except the fat) to make a thick batter. Heat the fat and drop in spoonfuls and squash into pancakes in the frying pan. Fry on a gentle heat for about 4 minutes a side until golden brown.
(From ‘In Praise of the Potato’ by Lindsey Bareham, Penguin – every potato recipe you could imagine, and more!)
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