Irish potato cakes
Easy to make recipe for leftover potatoes, which is perfect as a side dish or a brunch served with a poached egg.
Ingredients
- 300 grams potatoes
- 1 tablespoon butter
- 1 tablespoon plain flour
- 1 medium egg
- salt and pepper to season
- 1/4 teaspoon caraway seeds optional
Instructions
- use leftover potatoes or first prepare them by boiling or baking in the microwave (and peeling their skin). Whichever method you choose, make sure your potatoes are soft and properly cooked through.
- In the medium sized bowl mash the potatoes with a fork or a potato masher until completely smooth.
- Add the seasoning - salt, pepper, caraway seeds (if using) and butter and mix all together.
- Add the flour and egg and mix together. You should have firmer texture - if the texture is too runny, add more potatoes (if you have them) or flour).
- Divide the mixture into about 4-6 pieces and form them into a about 3-4 cm wide rounds. Keep them fairly thick.
- Heat a frying pan to a low medium heat, add some vegetable oil and when the pan is hot add your potato cakes. Cook or gently fry the cakes for 3-4 minutes on each side or until they are nice and lightly brown. The only thing that needs cooking in the mixture is the egg and flour, so don't make the pan too hot and burn the outside of the potato cakes.
- Serve hot, straight from the frying pan as a side dish for your main meal or perhaps with a poached egg for a brunch.
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