Jamie Magazine
By Ginny Rolfe
Irish potato cakes
20 mins plus chilling
Not Too Tricky
serves 4
About the recipe
This makes a delicious lunch when served with a fresh green salad. You need to use really dry potatoes for this, so, if you’re not using leftovers, be sure to let your spuds cool and lose as much moisture as possible before starting the recipe.
Recipe From
Ingredients
80g plain flour, plus extra for dusting
250g leftover boiled, steamed or baked potatoes
1 large free-range egg yolk
½ a bunch of wild garlic or chives (15g), or 2 spring onions
7cm piece of fresh horseradish or 2 teaspoons from a jar
4 tablespoons half-fat crème fraîche
1 lemon
extra virgin olive oil
olive oil
100g smoked salmon, from sustainable sources, or 4 free-range eggs, to serve
1 handful of watercress
Method
- Liberally dust a clean work surface with flour. Mash the leftover potatoes or push through a sieve, then season with sea salt and black pepper.
- Beat the egg yolk and chop the wild garlic or chives, then add to the potatoes with the flour. Mix well.
- Lightly knead, then place the soft dough on the floured surface and roll out to about ½cm thick.
- Divide the dough into 4 and shape into rounds.
- Allow to chill in the fridge for at least 30 minutes, or until needed.
- Meanwhile, finely grate the horseradish (if using fresh) and combine with the crème fraîche. Add a squeeze of lemon juice, pepper and a dash of extra virgin olive oil.
- Preheat a flat griddle or non-stick frying pan until very hot, then cook the potato cakes in a little olive oil for 4 to 5 minutes on each side until golden, crisp and hot all the way through.
- Serve with slices of smoked salmon – or poach the eggs to your liking (2 minutes for soft or 4 minutes for firm) – along with picked watercress leaves dressed with a squeeze of lemon and extra virgin olive oil and a side salad, if you like.
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