Tag: floury potatoes

To make the Potato Cakes:
Peel potatoes. Place them in a large bowl and mash.
Sieve the flour, salt & baking powder together into the bowl of mashed potatoes.
Using the finger tips, gently mix the dry ingredients together until sand-like in appearance.
Melt half the butter in a cup in the microwave.
Beat the egg in another cup.
Make a well in the centre of the dry ingredients.
Pour the melted butter and beaten egg into the well and mix the lot together lightly with a wooden spoon until bound into a dough.
Place some flour on a board and gently knead the dough there.
Flatten into a circle approx. ½” deep, handling as little as possible.
Cut into triangles.
Melt the remaining butter on a hot, non-stick pan. When sizzling, place triangles on it. After 3 minutes, turn and reduce heat. Turn again – including onto sides – as necessary until golden brown and puffy.
Remove from pan and serve (or keep warm in the oven for a few minutes.)

To make the Scrambled Eggs:
Cut the onions into slices.
Melt 1 oz. of butter in a saucepan, and place over a medium heat.
Add the onions once the butter has melted and stir together.
Place a lid on the saucepan and leave for 10 – 15 mins. until soft and sweet, stirring occasionally.
Whisk the eggs in a bowl or jug.
Put the remaining 1 oz. of butter in a medium-sized, non-stick saucepan, and place over a low heat until butter has melted (N.B. not sizzling.)
Pour in the beaten eggs and stir regularly with a wooden spoon until the eggs have a creamy consistency.
Fold in the caramelised onions and season to taste.

The secret of keeping these potato cakes light and puffy is to handle the mixture gently, with the tips of the fingers all the time, and to keep handling to an absolute minimum.If there are small children in the house, add to the fun by having them pick out their own favourite kiddie’s cutters and make their own puffy potato cakes in the shapes of their choice!

Avoid the temptation of stretching the eggs by adding milk or water to them. What you gain in additional quantity, you lose in flavour and texture.

To achieve the eggs’ creamy consistency, it is important to stir it regularly – approx. 10 minutes – and not to overheat. Don’t rush it!