Irish Potato Cakes

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 8 oz (250 g) potatoes
  • Salt and freshly ground black pepper
  • ½ head fresh garden cabbage, finely chopped
  • 6 tablespoons milk
  • 2 oz (50 g) bacon dripping or butter, plus extra for frying
  • 4 oz (125 g) wholemeal flour


Boil the potatoes in salted water until cooked. Drain, mash and leave to cool.

Place the cabbage in boiling salted water and cook for a few minutes. Drain and leave to cool.

Place the milk in a saucepan, add the bacon dripping and bring to the boil. Add the cooked potato and cabbage and blend together while the mixture heats through. Fold in the flour until the mixture comes away from the side of the saucepan.

Turn the mixture on to a cold surface and shape into cakes of approximately 2 in. (5 cm) diameter and ½ in. (1 cm) thick. Cook in a little bacon dripping until brown and serve immediately.