Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 13

We’ve always relied on potatoes in Ireland, often using them as a substitute for flour.

Makes 4

260g (9oz) whole unpeeled potatoes

40g (1¼ oz) butter, plus a little more for frying

salt and freshly ground black pepper

60g (2 oz) plain flour

Place the potatoes in a saucepan, cover with water and bring to the boil. Drain off half the liquid and simmer for about 30 minutes (depending on the size of the potatoes) until cooked.

With a tea towel in one hand to hold the hot potato and a peeler in the other, peel the potatoes, then mash with the butter. Leave to cool slightly. Season with salt and pepper, then fold in the flour and mix to form a dough.

Transfer the potato mixture onto a board, then knead lightly and roll out the dough, about 5cm (2in) thick. Cut out circles. Place a knob of butter in a frying pan and cook the potato cakes over a medium heat until golden on each side. Serve hot.