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Name: Potato Cakes (Bakestone Recipes)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 4 tb Self-raising flour; 1 Butter for filling; 1 lb Cooked floury potatoes; 1 ts Salt; 2 oz Butter softened

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INGREDIENTS

4 tb Self-raising flour
1 Butter for filling
1 lb Cooked floury potatoes
1 ts Salt
2 oz Butter ; softened

Servings

INSTRUCTIONS

Potato cakes are eaten with bacon and sausages. Its easier to make them with hot, freshly cooked potatoes. If using cold potatoes, melt the butter before adding it. Choose a floury type of potato, and boil in well-salted water. -- Drain the cooked potatoes well, then return to low heat in the same pan: put a dishcloth over the pan and allow the potatoes to dry for 5-10 minutes. (This is called "drying in their steam" in Ireland.) They should be dry and floury at the end of the process. Sieve or rice into a mixing bowl with the salt. Beat in the butter. Work in sufficient flour to make a soft dough which is easy to handle. 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 greased bakestone and cook over a moderate heat until golden brown underneath. Turn and cook the other side. Remove from the bakestone, split, butter generously, and close again. Keep warm while cooking the next batch. Serve hot. (Re "self-raising flour": in Ireland and the UK, this is flour which comes with baking powder/baking soda already included. For this recipe, about 1/4-1/2 t of baking powder mixed with a plain all-purpose flour will substitute nicely.)

NOTES

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Potato Cakes (Bakestone Recipes)

4 tb Self-raising flour
1 Butter for filling
1 lb Cooked floury potatoes
1 ts Salt
2 oz Butter softened

Potato cakes are eaten with bacon and sausages.  Its easier to make them  with hot, freshly cooked potatoes. If using cold potatoes, melt the butter  before adding it. Choose a floury type of potato, and boil in well-salted  water. -- Drain the cooked potatoes well, then return to low heat in the  same pan:  put a dishcloth over the pan and allow the potatoes to dry for  5-10 minutes.  (This is called "drying in their steam" in Ireland.) They  should be dry and floury at the end of the process. Sieve or rice into a  mixing bowl with the salt. Beat in the butter. Work in sufficient flour to  make a soft dough which is easy to handle. 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 greased bakestone and cook over a moderate heat  until golden brown underneath. Turn and cook the other side. Remove from  the bakestone, split, butter generously, and close again. Keep warm while  cooking the next batch. Serve hot. (Re "self-raising flour": in Ireland and  the UK, this is flour which comes with baking powder/baking soda already  included.  For this recipe, about 1/4-1/2 t of baking powder mixed with a  plain all-purpose flour will substitute nicely.)

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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 8 Servings

Calories: 116
Calories from Fat: 104 (90%)

Amt Per Serving		% DV

	Total Fat 11.6g	15 %
	Saturated Fat 7.3g	36 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.5g
Cholesterol 30.5mg		9 %
Sodium 126.4mg		4 %
Potassium 17.2mg		0 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.8g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 116

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