Potato Cakes

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • ½ lb. Cold mashed potato
  • 1 oz butter
  • 2 oz. plain flour
  • ½ gill milk
  • Pinch of salt


    Mash or sieve potatoes, work in butter and add flour and salt, working the mixture until the flour is well blended into the potatoes. Blend to a stiffdough with the milk. Roll out lightly on a floured board and cut into rounds or squares. Bake on a lightly greased hot griddle until golden-brown on both sides. Split and butter and serve while hot.