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Potato Cakes

Warm mashed potato worked with a little flour and butter, rolled out and griddled into golden farls, a British breakfast staple, crisp outside and fluffy within.

SnacksMainsVegetarian
43 min15 prep · 28 cookEasy425 kcalper serving
Potato Cakes

Instructions

  1. Peel 250 g of floury potatoes and cut them into even 4 cm chunks. Put them in a pan, cover with cold water, add a good pinch of salt and bring to the boil. Simmer 15-18 minutes, until a knife slides through with no resistance.
  2. Drain the potatoes well and return them to the dry pan over the lowest heat for 1 minute, shaking now and then, so the surface steam drives off, wet mash makes a sticky dough.
  3. Mash the hot potato until completely smooth (a ricer is best) and beat in 10 g of softened butter, 0.25 tsp of salt and 1 pinch of white pepper.

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Per serving

425kcal
9gprotein
68gcarbs
13gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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