Potato Cakes

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

The recipe originates in Ireland. The cakes are very good not only for tea but served on side plates with a plain grill.


  • ½ lb. (240 g.) cooked potatoes
  • ½ lb. (240


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