|
POTATO CAKES |
Potato Cakes are eaten with bacon and
sausages. It is easier to make them with hot freshly
cooked potatoes.
If using cold potatoes, melt the butter
before adding it. Choose a floury type of potato and cook
in well salted water. Makes 8 - 10. |
500g cooked floury potatoes
1 teaspoon salt
50 g soft butter
4 tablespoons approx
self-raising flour
Butter for filling |
1lb cooked floury potatoes
1 teaspoon salt
2 oz soft butter
4 tablespoons approx.
self raising flour
Butter for filling |
Method
Drain the cooked potatoes well and cover with a tea cloth
until dry and fluffy. Sieve into a mixing bowl with the
salt. Work in sufficient flour to make a soft dough which
is easy to handle.
Turn on to a floured board and roll or
pat out to ½" thick.
Cut into rounds with a 3"
scone cutter. Place on the hot greased bakestone and cook over a
moderate heat until golden brown underneath.
Turn and cook
the other side.
Remove from bakestone, split, butter generously and close
together.
Keep warm while cooking the next batch. Serve hot. |
