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Irish potato cakes
Irish potato cakes
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Total Time:
20 minutes
Serve this tasty dish with a side of crisp green salad. For best results, use dry potatoes - allow them to cool and dry out before cooking if not using leftovers.
Ingredients:
  • 80 g plain flour plus extra for dusting
  • 250 g leftover boiled, steamed or baked potatoes
  • 1 large free-range egg yolk
  • ½ a bunch of wild garlic or chives (15g), or 2 spring onions
  • 7 cm piece of fresh horseradish or 2 teaspoons from a jar
  • 4 tablespoons half-fat crème fraîche
  • 1 lemon
  • extra virgin olive oil
  • 100 g smoked salmon, from sustainable sources or 4 free-range eggs, to serve
  • 1 handful of watercress
Instructions:
  • Sprinkle flour generously on a clean work surface. Crush the leftover potatoes or press through a sieve. Season with sea salt and black pepper. Beat the egg yolk, chop wild garlic or chives, and mix with the potatoes, flour. Knead lightly, then roll the dough out to ½cm thickness. Shape into 4 rounds and refrigerate for at least 30 minutes. Grate the horseradish and mix with crème fraîche, lemon juice, pepper, and olive oil. Heat a griddle or frying pan, then cook the potato cakes for 4 to 5 minutes on each side until golden and hot throughout. Serve with smoked salmon or poached eggs, watercress with lemon and olive oil, and a side salad if desired.

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