Potato cakes

  • 250g plain wholemeal flour
  • about 400g potatoes
  • 125g solid vegetable fat
  • 1 tsp salt
  • 1 tsp dried sage
  • scant 1/2 tsp baking powder

Peel the potatoes and boil in salted water for about 25 minutes or until soft.  While the potatoes are boiling, weigh out the flour and leave it in the scale pan, and put the salt, sage and baking powder in the bottom of a large bowl.

Drain and mash the potatoes, adding anything you would normally add to mashed potatoes (oil, butter, milk &c).  Add the hot mashed potato to the flour in the scale pan until you have a total of 500g, so that you have used 250g of the mashed potato; there will normally be a little over, unless you used very small potatoes.  Add the vegetable fat on top of that, and quickly tip the contents of the scale pan into the bowl.  Set the oven to 220 C/425 F/Gas Mark 7.

Cut the fat and potato into the flour using a spreading knife.  The fat will melt as the chunks get smaller, and at a certain point the mixture will start to cohere into a smooth dough.  When it is completely mixed, turn it out onto a flat surface and roll out to a thickness of about 1 cm.  Cut into rounds using a biscuit cutter, place on baking trays, and bake for 10-15 minutes or until just starting to brown on top.


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