Potato cakes are a great tasting snack and very quick and easy to make. When I was a child it was a treat we all enjoyed with a cup of tea in front of the TV on a Sunday evening, using the leftovers from Sunday lunch.
- Mix enough flour into the leftover mash to get it to a consistency that allows you to roll it out. Keep adding more flour until you get to that point (it will vary depending on the variety of potato and how much moisture there is in them).
- Roll out the mixture on a floury surface and using a pastry-cutter (or an upturned tumbler if you don’t have one) cut the dough into small circles. If you don’t have a rolling pin either you can improvise with a large glass bottle – but make sure it’s clean. Your potato circles should have a dusting of flour on the surface.
- Place the cakes on a greased baking tray in the oven on 160 degrees for about 15 minutes, then turn the potato cakes over with a fish slice or spatula, so they crisp nicely on both sides and give them another 5 minutes or so.
- Enjoy! The potato cakes are delicious buttered and eaten hot – but don’t burn your mouth!
Variation: Some people dry fry these in a frying pan or griddle – but I think they taste much better cooked in the oven.
Top Tip: Try adding some grated cheese to the potato mix.
