Freitag, 4. Mai 2012

potato cakes

using leftover mash works well for these. best served warm.

400-500g mashed potatoes
100-200g plain flour
1/2 tsp salt
1 tbsp soft butter or margarine

mix everything potatoes with a smaller amount of flour and the rest of the ingredients, then add more flour as needed to get a dough that is still soft but not sticky. For best results, chill for about 30 mins, then roll out on a well-floured surface to 1 cm thickness and cut with a large cookie cutter into rounds, or cut into triangles with a knife. Heat a slightly greased, heave (cast iron) frying pan and cook over medium heat until both sides are slightly browned.

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