Potato Griddles

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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A substantial supper dish. Serve with a salad of whatever you have to hand.


  • 12 oz (350 g) potato
  • 1 small onion, grated
  • 4 oz (110 g) salami, diced in small pieces
  • 4 tablespoons self-raising flour
  • 2 beaten eggs
  • Sea salt and freshly ground black pepper
  • Vegetable or olive oil for frying
  • Chopped parsley


Peel and grate the potatoes. Squeeze out excess moisture in a clean towel. Mix the potatoes, onion, salami, flour, eggs and seasoning and beat until well amalgamated.

Heat the oil and drop spoonfuls of the mixture into the pan. Fry for about 8 minutes, turning once. Drain on kitchen paper and sprinkle with parsley.

England’s Happiness increased, or a Sure and Easie Remedy against all succeeding Dear Years; by a Plantation of the Roots called Potatoes.

Book title from 1664.

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