Potato cakes

annie-c

There are lots of ways, but a very simple one would be to form it into small patties (floured hands help) and then roll in breadcrumbs and either grill, fry or bake.

You can make breadcrumbs by rubbing a slice of bread over a grater, or by using a blender if you have one:)

MrsE_2

annie-c wrote: »

There are lots of ways, but a very simple one would be to form it into small patties (floured hands help) and then roll in breadcrumbs and either grill, fry or bake.

You can make breadcrumbs by rubbing a slice of bread over a grater, or by using a blender if you have one:)

I think those are crouquet potatoes you're making

Potato cakes don't have breadcrumbs.

Penelope_Penguin

MrsE wrote: »

Potato cakes don't have breadcrumbs.

Mine don't have flour, either I just shape the seasoned mash into cakes, and fry in a little butter or dripping.

I'll add this to the existing potato cake thread to keep ideas together

Penny. x

MrsE_2

Penelope_Penguin wrote: »

Mine don't have flour, either I just shape the seasoned mash into cakes, and fry in a little butter or dripping.

I'll add this to the existing potato cake thread to keep ideas together

Penny. x

Ah yeah but I gave you my grannys recipe & she made them on her range in the west of Ireland;)

sb44

Thanks folks.

That is easy then, basically I add flour and a bit of salt and fry gently.

Off to make some now.

MrsE_2

sb44 wrote: »

Thanks folks.

That is easy then, basically I add flour and a bit of salt and fry gently.

Off to make some now.

Split & butter (like a scone) while still warm

:drool: :drool: :drool: :drool: :drool:

Nice with fried eggs & bacon as a snack or breakfast:D

Or just on their own, damn I want some now:rolleyes:

sb44

How much flour are you supposed to mix in?

I have put quite a bit in and the mixture is sticky, there is now way I would think I would be able to roll it out!

MrsE_2

sb44 wrote: »

How much flour are you supposed to mix in?

I have put quite a bit in and the mixture is sticky, there is now way I would think I would be able to roll it out!

You have enough when its not sticky anymore:D

sb44

MrsE wrote: »

You have enough when its not sticky anymore:D

Ok, off to add a bit more.



:rolleyes:

Pink.

I live in Ireland and this is how I make potato cakes although here it is known as potato bread. It isn’t an exact recipe so I haven’t included measurements, but it is very easy to make, and very soon you’ll get a feel for how stiff the dough should be.


Mashed potato – I use left over rather than make it specially
Butter – a good couple of knobs
A pinch of salt
Plain flour



-Warm up the left over mash

-Add a little salt

-Add the butter and stir through until completely melted

-Start to add the flour and mix it into the mash (I use a large metal spoon to start off with, but usually end up using my hands)

-Continue to add flour until the mix feels like a stiff dough

-Divide the dough into balls

-Roll into circles that will fit into your frying pan (about 5mm thick)

-Cut the circle into quarters

-Lightly dust both sides with flour

-Preheat the frying pan (or flat griddle if you have one) to a medium heat

-Dry fry the potato bread (no oil or butter). At this stage you just want to cook the dough rather than fry it.

-Turn occasionally. It’s ready when it’s beginning to brown in patches.

-Cool on a wire rack.

At first just try making one piece at a time so that if the consistency isn’t quite right you can knead more flour into your dough.



It will keep in the fridge for a couple of days and freezes very well. I normally make it in batches and freeze.

For variations, add black pepper or chives

To cook: Preheat frying pan to hot, fry in butter and serve immediately.


For pics have a look here

Pink