Savoury potato cakes

Savoury potato cakes

By
From
Encyclopedia of Food and Cookery
Serves
4

These cakes go well with a fresh green salad. Serve them immediately while the outside is still brown and crispy and the inside fluffy.

Ingredients

Quantity Ingredient
750g potatoes, peeled
60g butter, plus extra for frying
freshly ground black pepper
4 rashers bacon, rind removed, finely chopped
3 tablespoons plain flour
salt

Method

  1. Cook potatoes in boiling salted water. Drain well, return to heat for a minute or so to dry off, and mash until smooth with butter, salt and pepper.
  2. Cook bacon in a heavy frying pan over a medium heat, without extra fat, for 5 minutes. Remove bacon with a slotted spoon.
  3. Beat flour into potatoes and mix in bacon. Pat out on a well-floured work surface until about 5 mm thick. Cut into rounds with a floured pastry cutter.
  4. Heat bacon fat in frying pan, adding a little lard or butter if needed. Add potato cakes and cook over medium–high heat for about 2 minutes on each side, until golden brown. Serve at once.
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