Potato Cakes

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 g.) self-raising flour
  • a pinch of salt
  • 3 oz. (90 g.) butter
  • a little milk


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 ¾ inch (2 cm.) thick; cut into rounds 2 inches (5 cm.) in diameter or make into a large flat cake, and bake in a moderate oven, 350° F., gas mark 4, until golden brown (about 10 minutes). Split and butter generously, or in the case of a large cake simply butter the top.

Serve very hot.