Irish potato cakes

Method

1 Bring a large pan of salted water to the
boil and cook the potatoes in their skins for
20-30 minutes until tender. Drain, peel and
pass the potatoes through a mouli-lègumes,
or a sieve, into a bowl, add the diced butter
and stir to melt. Sift over the flour, add
some seasoning and mix with a spoon, then
bring the dough together using your hands.

2 Roll it out to a thickness of about 1cm on
a well-floured worksurface, though in truth
you can pretty much pat it into shape using
your hands. Cut out four 8cm squares, then
halve these into triangles. They can be
prepared a short time in advance, in which
case transfer them to a floured plate or tray,
cover and set aside until ready to cook.

3 Heat a large frying pan over a medium
heat, melt 25g of butter and once the foam
subsides, add half the potato cakes and fry
for a few minutes each side until golden.
Transfer these to kitchen paper to drain,
and add another knob of butter to the pan
before cooking the remainder.