Potato and Caraway Seed Cakes
Tips and techniques
1. Take care not to burn the butter. Try using half butter and half olive oil
2. The potato cakes mustn't be too thick, or the inside will still be cold when the outside has cooked
3. If you don't have a rolling pin, follow tradition and use a whisky bottle!
4. Traditionally potato cakes would be served with hot whisky and water
Recipe
Serve hot. Serves 6 (approximately)
Ingredients
700g (1 1/2lb) old potatoes eg Golden Wonders or Kerr's Pinks (about 4-
45g (1 1/2oz) butter
55g (2oz) onion finely chopped
1-
1 tablespoon chopped parsley
salt and freshly ground pepper
55g (2oz) flour
butter, for frying
Method
1. Cook the potatoes in their jackets in boiling salted water
2. Meanwhile, melt the butter and sweat the onion in it over a gentle heat until soft but not coloured
3. Peel and mash the potatoes while still hot
4. Add the onion and butter with the caraway seeds and chopped parsley
5. Season with salt and freshly ground pepper, add the flour and mix well
6. Knead a little until smooth, roll out and stamp into potato cakes with the top of a glass or a cutter. Alternatively, divide the dough into 2 rounds and cut into farls. Fry in melted butter on a hot pan until golden on both sides.