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Recipe Name: Potato Cakes (bakestone Recipes) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 8

1 Pound(s) Cooked floury potatoes
1 Teaspoon(s) Salt
2 Ounce(s) Butter, softened
4 Tablespoon(s) Self-raising flour
1 Butter for filling
Potato cakes are eaten with bacon and sausages. It's easier to
makethem with hot, freshly cooked potatoes. If using cold potatoes,
melt thebutter before adding it. Choose a floury type of potato, and
boil inwell-salted water. -- Drain the cooked potatoes well, then
return to lowheat in the same pan: put a dishcloth over the pan and
allow thepotatoes to dry for 5-10 minutes. (This is called "drying in
theirsteam" in Ireland.) They should be dry and floury at the end of
theprocess. Sieve or rice into a mixing bowl with the salt. Beat in
thebutter. Work in sufficient flour to make a soft dough which is easy
tohandle. Turn onto a floured board and roll or pat out to 3/4 inch
thick.Cut into rounds with a 3-inch scone cutter. Place on the hot
greasedbakestone and cook over a moderate heat until golden brown
underneath.Turn and cook the other side. Remove from the bakestone,
split, buttergenerously, and close again. Keep warm while cooking the
next batch.Serve hot. (Re "self-raising flour": in Ireland and the UK,
this isflour which comes with baking powder/baking soda already
included. Forthis recipe, about 1/4-1/2 t of baking powder mixed with
a plainall-purpose flour will substitute nicely.)From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 51
Calories From Fat: 51
Total Fat: 5.7g
Cholesterol: 15.2mg
Sodium: 291.5mg
Potassium: 1.8mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g

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