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Potatoe Cakes

My Favourite go-to snack

  • 450 grams potatoes
  • 4 oz or115g plain flour (all-purpose flour)
  • 2 tsp of salt
  • pinch of white pepper
  • 1 tsp baking powder
  1. NOTE: Start with cold mashed potato. Can be slightly warm after refrigerating after cooking.
  2. Mashed potato solidifies as it cools, so if you try and use warm mashed potato you'll find the mixture is quite wet and hard to handle.
  3. Use mashed potato that doesn't have lots of cream or butter in it, in fact NO butter at all is best.
  4. The recipe works best with mashed potato that is just potato. If you do have a very soft mashed potato you will need to add extra flour to the dough. This will still work but your potato cakes will take longer to cook through.
  5. Method
  6. Mashed Potato
  7. Peel your potatoes and cut them into equal-sized chunks. Add them to a pan of salted water, bring it to the boil, put a lid on and simmer for 15-20 minutes until they are tender. Drain and mash together with the salt and pepper.
  8. Turn it into Dough
  9. Add the baking powder and half of the flour. Mix well. Add more flour until it you can't get any more in - you should now have a fairly firm dough that holds together. On a floured worktop, roll out a disc of dough about the size of a saucer or soup bowl and 5-6mm (quarter of an inch) thick. Use a saucer or soup bowl as a guide and trim off any excess. Cut the disc into 4 wedges.
  10. Cook
  11. Heat some fat (dripping, lard, butter or oil) in a frying pan and add the cakes. Cook for about 3 minutes each side until golden brown. Butter them and serve with a cooked breakfast, or with jam for an afternoon snack.