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Potato cakes
Mar. 17th, 2012 10:29 amIt's St Patrick's day, so I thought I'd give these a go. I've always found shop-bought ones a bit dry, and anyway, I like to at least know I can do something, even if I never do it again. I started with this recipe www.bbcgoodfood.com/recipes/5092/potato-cakes-with-smoked-salmon then ignored what they thought should go on top, and halved the quantities.
Enough potatoes to make 125g of mash (or I suppose you could use instant?)
50g plain flour plus extra for dusting
1/4 tsp baking powder
(I suppose using self-raising would have the same effect?)
1/4 tsp salt
Enough water to make a dough
Mix everything into a dough.
Flour worktop, squish it out into a circle about 1cm thick. Dust with flour.
Cut into quarters
Heat a large frying pan (dry is fine)
Cook for about 2-3 min each side
(After the first turn, add bacon and eggs to pan).
Sorry, no photo - they were yummy, and I ate them. But there's the second two sitting in the fridge waiting to be cooked, so maybe I'll take a picture of those.
8 WW points the lot, 2 per quarter.
Update: while leaving them in the fridge to be cooked later works for a few hours, leaving overnight was going too far. The result had got a lot softer and stickier, and needed more flour and re-flattening to be of any use. Still tasty, though.
Enough potatoes to make 125g of mash (or I suppose you could use instant?)
50g plain flour plus extra for dusting
1/4 tsp baking powder
(I suppose using self-raising would have the same effect?)
1/4 tsp salt
Enough water to make a dough
Mix everything into a dough.
Flour worktop, squish it out into a circle about 1cm thick. Dust with flour.
Cut into quarters
Heat a large frying pan (dry is fine)
Cook for about 2-3 min each side
(After the first turn, add bacon and eggs to pan).
Sorry, no photo - they were yummy, and I ate them. But there's the second two sitting in the fridge waiting to be cooked, so maybe I'll take a picture of those.
8 WW points the lot, 2 per quarter.
Update: while leaving them in the fridge to be cooked later works for a few hours, leaving overnight was going too far. The result had got a lot softer and stickier, and needed more flour and re-flattening to be of any use. Still tasty, though.