Irish potato cakes

Serves: 4

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Total Time: 60

Prep Time: 15

Cook Time: 45

• 600 gram(s) medium-size maincrop potatoes
• 50 gram(s) unsalted butter, diced, plus 35g
• for frying
• 30 gram(s) plain flour
• sea salt, black pepper

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.

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