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Potato Cakes
- Serves
4
- Difficulty
Easy
By Keith Floyd
Published 1988
Use old potatoes if you can as they are more floury and give the best result.
Ingredients
1 lb 500 g 1 tablespoon
Method
Boil the potatoes in their skins and then peel them. Mash them, but not too smoothly. Add the melted butter and knead in enough flour to make a pliable paste. Roll out and cut into rounds. Bake on a hot griddle or frying pan until brown on both sides.
Eat hot spread with butter and sprinkled with sugar, or fry in bacon fat and eat with bacon for breakfast.
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