Last weekend I had the joy of making potato cakes which I hadn’t made for a while. I thought you might like to try them this weekend for breakfast or lunch. Also, known as Griddle scones by some, these potato cakes are normally served up with a greasy fried breakfast, but I just like having them on their own, as I find they can be very filling. A great snack for the kids. This recipe is a great way to use up left-over cooked potatoes or mash.
Ingredients:
Around 225g/8oz of cooked potatoes
1 cup of plain flour
½ teasp. baking powder
½ teasp. Sugar
Pinch of salt
1 knob of butter
1 – 2 tblsp. Milk (Some people add cream instead to make the potato cakes more lush)
Optional, 1 egg (this adds more richness) and chopped chives spring onion (scalions)
Instructions:
If the potatoes are not already mashed, mash them well, making sure there is no lumps.
Sift the flour and baking powder into a large bowl.
Mix in the sugar and the salt.
Using your fingertips rub in the butter to the flour mixture, until looking like breadcrumbs.
Add the mashed potatoes and mix with the flour mixture. At this point, if you want to add extra flavour add your chives or spring onions.
Make a well in the centre and add the milk or cream (and egg at this stage) and mix until a dough is formed. Add more milk (or cream) if looking dry.
Turn on to a floured board and knead gently until pliable.
I roll them out until about 1 cm thick. Some people may like them thinner or thicker.
Using a biscuit/scone cutter, cut out the potato cakes (I usually get 6 – 8 cakes).
Heat up a frying pan or griddle with some butter, then add the cakes.
Fry for about 3 – 4 minutes on both sides, until golden brown.
Enjoy!
Have an earthly passionate weekend,
Attracta & the team