These crisp-on-the-outside/soft-on-the-inside Potato Cakes are perfect for using up left-over mashed potato. In fact, we often cook too many potatoes on purpose so that we can make these tasty morsels later on.
They work very well in place of regular potatoes, and are lovely with an Ulster fry.
They are only a very far-out relation of the traditional Northern Ireland ‘Potato bread’, which has a much firmer texture.
They’re completely scrummy on their own with a nice bit of butter – my personal favourite – And if you want to turn them into a feast, simply add a beautifully fried egg and perhaps some crispy bacon
I used to turn the ball of potato out onto a floured board and form it into a flat shape, but I’ve changed my technique over the years, and this way is much easier and less messy..
- Large bowl
- Frying pan
- Medium plate
- Spatula or fish-slice
INGREDIENTS: 500g will make about 8 potato cakes.
- About 500g of cold mashed potatoes. These can be ordinary mash, champ, or any flavoured mash of your choice.
- Salt and pepper
- 1-2 tablespoons of milk
- 1-2 tablespoons of plain flour
- Rapeseed oil and a knob of butter, for frying
- Put the potato into a large bowl and season well with the salt and pepper
- Add 3/4 of the flour and mix it in with a fork
- Add some of the milk and mix it in as well.
- If the potato becomes too moist, add the rest of the flour. What you are aiming for here is a mixture that is just about holding together, you don’t want it rubbery or firm, the texture will be all wrong.
- Dust your hands in flour (remove jewels first, please!)
- Take a heaped dessertspoonful then roll it into a ball between the palms of your hands – put it onto a plate nearby, then continue until you’ve used up all the potato mix. They’ll keep like this for about half an hour, if you want to prep them ahead of time.
- When you’re ready to cook, heat the oil and butter together to a med-high heat – you want the potato to sizzle when you put it in.
- Take one potato ball, again in floured hands, and pat it gently until it becomes flattened.
- Try to make the thickness as even as possible.
- Pop the first potato cake into the oil, then continue making the cakes, and adding them to the pan until all the potato is used up .
- By the time all the pieces are in, it will be time to check the first piece.
- The crust should be a light golden brown. If you think it’s too pale, leave it for another minute or so before turning over to cook the other side. Turn over each Potato Cake as it browns.
- As each piece is ready, remove it from the pan, and put it onto some kitchen paper to drain and keep warm.
- These potato cakes don’t keep very well, although you can simply refresh them by popping them back into the pan for a few minutes before serving. Otherwise so they need to be cooked when you need them.