Potato Sanders

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This is based on a recipe of Mrs Beeton’s that might be termed a curiosity rather than an irresistible dish. My husband likes to eat these with a spicy chutney or a little sharp-tasting salad.


  • 1 lb (450 g) potatoes, peeled and boiled
  • A little flour
  • A handful of breadcrumbs soaked in water
  • Salt
  • 4 oz (110 g) mushrooms
  • ½ onion, chopped and soaked in boiling water
  • A handful of chopped herbs including parsley
  • 1 egg yolk, beaten


    Dry the boiled potatoes. Purée and, while they are still warm, work in sufficient flour to make a pliable dough. Roll it out and cut in squares.

    Squeeze the breadcrumbs dry, mix with the other ingredients except the egg and put a little of this mixture in each square. Roll up like a small sausage.

    Brush with the beaten egg and bake at gas mark 6/400°F/200°C for about 20 minutes. Serve very hot.