Potato cakes
We sorely miss potato farls which you can buy in every bakery in Belfast and are so delicious with bacon for breakfast or brunch. It was a delight to find such a good and easy recipe. You have to make these with hot potato so it’s fine to use leftover mash but make sure you re-heat it.
Potato cakes
- 450g potatoes, steamed and put through a mouli-légumes or potato ricer
- 110-140g flour sieved with a tsp of sea salt
- 45g unsalted butter
Work the ingredients together with your fingers, then roll out the dough lightly into thin circles with a very well floured rolling pin. Cut with a scone cutter into circles and fry in a little butter until browned.
Serve hot with more butter and some crispy bacon.
(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)
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