Potato Cakes

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

Use old potatoes if you can as they are more floury and give the best result.


  • 1 lb (500 g) potatoes
  • 1 tablespoon melted butter


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.