Mrsireland Potato Cakes Recipes

IRISH POTATO CAKES

Steps:

• Mix all the ingredients together in a bowl, they should come together to form a soft dough. (see note 2 if your dough is too wet)
• Shape the dough into two roughly equal sized balls. Sprinkle your work surface generously with flour and use your hands (or a floured rolling pin) to flatten out a disk about 1cm thick.
• Cut the disk into 4 quarters.
• Use the excess flour from the board to give each potato cake a covering of flour, set to one side and repeat with the second ball of dough.
• Place a large frying pan or griddle pan over a medium heat. (don't add any oil)
• Dry fry the potato cakes for 4 minutes on one side until they are coloured (see note 3 )
• Carefully flip the potato cakes and cook for a further 4 minutes until heated through and dark brown in places.

IRISH POTATO CAKES

Steps:

• 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.

IRISH POTATO CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour mixture alternately with the potatoes and milk. Stir in nuts and raisins.
• Pour into a 10 inch Bundt pan. Bake in the preheated oven for 90 to 120 minutes, or until a toothpick inserted into the cake comes out clean.