Variations of the potato cake are made all over the world, and you may know it better as a potato scone, potato pancake or griddle cake. I am making the North West UK Version of course - available in many local bakeries as a savory breakfast or lunchtime snack.
The best thing about these, is that there is no measuring required!
You will need:
-Cold mashed potato (seasoned to your taste with salt, pepper, butter and milk etc.). However much or little you have leftover will do!
- Plain flour
-Butter for greasing
-Solid Flat metal baking tray
Its best to decide you are making these the night before - and so if you are having potatoes or mashed potatoes for your evening meal, you can add a few extra in the pan so you have some leftover for potato cake making. Prepare the mash as you would normally, to your own taste. I add salt, pepper, butter and milk.
Leave to cool, then refrigerate overnight in a covered bowl
When you are ready to make your potato cakes, firstly pre-heat your oven to 200c (390f), then simply tip out the cold mash into a bowl, and start to add a heaped dessert spoon of flour at a time:
Mix in the flour first with the spoon, then with your hands as it becomes more dough like. By only adding one spoon at a time, you get the right amount for your mashed potato. Its ready when it has a dough-like consistancy, but is still a bit sticky. It should not be dry and should roll easily into a ball like this:
Next grease your flat based solid metal baking tray with some butter. I just used my (clean!) hand
It is important to use a flat, solid metal based baking tray, and not one of the mesh ones, or ones with holes in, or not to put it on foil - as the metal will seal and crisp each side.
Then split your dough into palm sized balls
And press into rounds (ish!) with your hands. No need to be precise, its more rustic that way! They should be around 1 - 1.5cm thick.
Then put on a middle baking shelf, and bake for 20 minutes.
After 20 mins, take them out and flip over on the other side. You will see how the underside has sealed and crisped up :) Return to the oven for a further 20 mins.
Ta Da! Eat warm with a knob of butter, delicious!
Surplus cakes can be stored wrapped up in the fridge for a few days, and simply reheated by popping in the toaster! You can also freeze them, but I can guarantee that they wont last that long :)