This recipe is based on one that Alice's mother was taught at
school in the 1940s. It is meant to be a way of using up
left-over mashed potato. It is better when made with
floury/baking potatoes rather than waxy/new/salad potatoes.
Makes 4 potato cakes; multiply up
The dough made in this recipe freezes very well. If you
use a large baking potato, weighing more like 240 gm, that
should allow you to make double the quantity. Roll all the
dough into balls and freeze the ones youíre not going to use
straight away. Get them out of the freezer about an hour
before you want to cook them.
1 smallish baking potato (around 120 gm in weight)
butter for frying
For every 120 gm of potato:
30 gm butter
1/4 tsp salt
30 gm wholemeal plain flour
75 gm white plain flour
Peel the potato and cut it into four.
Fill a medium saucepan half full of water and bring the
water to the boil.
Add the potato pieces and let them boil gently for 22
minutes; the potatoes need to be slightly over-cooked so that
they are soft and just starting to fall apart.
Drain the potato pieces and put them in a large bowl.
Mash the potatoes with a potato masher, or with a fork if
you don't have a potato masher (though that will be harder).
Weigh the resulting mash and work out how much of the other
ingredients you need for the quantity of mash you have.
Mix the butter and salt in with the mash.
Add all of the flour and mix that in too.
Knead the mixture into a soft dough with your hands.
Divide the dough into four pieces.
Roll each piece into a ball in your hands and then squash
each one into a flat, round, cake about 1 cm thick.
Heat a generous knob of butter in a frying pan and add the
Cook them until the underside is browned; donít fiddle with
them too soon as they are inclined to stick when not browned
and so might break up.
Turn them over and cook them on the other side, adding more
butter to the pan if necessary.