Potato Cakes

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

My mother makes really good potato cakes. They are sort of misshapen, soft, gooey and floury. They are at their best eaten on a Sunday afternoon, melting in front of the fire in their pool of butter. It should be winter, about 5 p.m., dark outside and a Marx Brothers film has just finished on the television.


  • 450 g/1 lb dry mashed potato
  • 110 g/4


Lightly mix together the potato and flour, and season generously. With floured hands, form the mixture into little cakes about 6 cm/2½ inches in diameter. Heat the oil or clarified butter, preferably in a non-stick pan, and fry until golden brown on both sides. Don’t overcrowd the pan, so do them in batches. Keep warm in a low oven, adding flecks of butter here and there so that they soak it up