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Add a photoServings: 8
Ingredients
- 1 lb Cooked floury potatoes
- 1 tsp Salt
- 2 ounce Butter, softened
- 4 tsp Self-raising flour
- 1 x Butter for filling
Directions
- Potato cakes are eaten with bacon and sausages. It's easier to make them with warm, freshly cooked potatoes. If using cool potatoes, heat the butter before adding it. Choose a floury type of potato, and boil in well-salted water. - Drain the cooked potatoes well, then return to low heat in the same pan: put a dishcloth over the pan and allow the potatoes to dry for 5-10 min. (This is called "drying in their steam" in Ireland.) They should be dry and floury at the end of the process. Sieve or possibly rice into a mixing bowl with the salt. Beat in the butter. Work in sufficient flour to make a soft dough that is easy to handle. Turn onto a floured board and roll or possibly pat out to 3/4 inch thick. Cut into rounds with a 3-inch scone cutter. Place on the warm greased bakestone and cook over a moderate heat till golden underneath. Turn and cook the other side. Remove from the bakestone, split, butter generously, and close again. Keep hot while cooking the next batch. Serve warm. (Re
- "self-raising flour": in Ireland and the UK, this is flour that comes with baking pwdr/baking soda already included. For this recipe, about 1/4-1/2 t of baking pwdr mixed with a plain all-purpose flour will substitute nicely.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 8 servings | |
| Calories 157 | |
| Calories from Fat 151 | 96% |
| Total Fat 17.22g | 22% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 429mg | 18% |
| Potassium 7mg | 0% |
| Total Carbs 0.98g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.31g | 0% |
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