Potato cakes/Irish farls
250g potato mash
100g self-raising flour
pinch of salt
Mix together all the ingredients until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 4 wedges.
Dry-fry the cakes for about 3-5 mins on each side until golden and cooked through.
Serve with smoked salmon and creme fraiche or soft cheese.
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