These traditional potato cakes are excellent any time of the day – with bacon and egg for breakfast, with cold meat for lunch or with a light snack for supper.
1 lb. cooked potatoes
1 oz. butter, melted
3 tablespoons flour
1 teaspoon salt
½ teaspoon black pepper
1½ oz. butter
With a wooden spoon or potato masher, mash the potatoes until they are smooth. Mash in the melted butter and stir in the flour, salt and pepper.
Turn the mixture out on to a floured surface and, using your hands, press the mixture out until it is a circle ABOUT ½ inch thick.
Using a pastry cutter, cut the mixture into rounds, about 3-inches in diameter.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the potato cakes and fry them for about 3 minutes on each side, or until they are golden.
With a fish slice or spatula, remove the potato cakes from the pan and drain them on kitchen paper towels.
Pile the cakes on a warmed serving dish and serve at once.