Photo: Irish Potato Cakes Recipe
Directions
Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.
Photograph by Christopher Testani
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By figueroa419
on March 18, 2013
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This was a huge disappointment for us. I used italian seasoning in place of the mixed herbs but just sprinkled it on. The potatoes tasted great that way so thanks for that tip. However when adding flour the texture of the potatoes had no change at all, still just mashed potatoes. So I tried adding more but it was never enough. We ended up spooning it into the pan like you do pancakes. They took forever to brown even after turning up the heat. Then once done we could only stomach 1 or 2 before they were in the trash. The potatoes were the perfect consistancy to make patties BEFORE we added the milk and flour so maybe just skip those steps or make the patties first then dip in flour to help brown in the butter. We used LOTS of butter too, without the butter they wouldnt brown so we had to put butter in with each batch and then when turning over. Never again!
By bella3-15
on March 09, 2013
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have been making for years! Add alittle onion powder & parm. cheese. Great W/eggs (ie:homefries
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