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Potato Cakes
Preparation info
- Difficulty
Easy
Appears in
Published 1975
The recipe originates in Ireland. The cakes are very good not only for tea but served on side plates with a plain grill.
Ingredients
½ lb. 240 g. ½ lb. 240
Method
Cold cooked potatoes can be used and passed through a moulin; or dried potato, made up according to directions and allowed to cool, is good for this purpose.
Sift the flour and salt in a basin. Rub in the butter with tips of fingers. Add the sieved potatoes and mix to a fairly soft dough, adding a little milk if necessary. Roll out very lightly to about
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