Saturday Recipe

Help, I've just realised it's only a week til April 1.

I just came across this recipe and thought it was cute. I am only posting the picture and a link though.

The recipe below was on Taste Book a week or so ago. For me, you can't go wrong if it includes smoked salmon although some of you might wish to forego that part.

Irish Potato Cakes

By Hung Quach

Makes 12-14 pancakes

This traditional Irish peasant dish, also known as boxty, is best when made with a mix of waxy (red or yellow varieties) and starchy (white or Russet) potatoes. This recipe is also the perfect way to use up leftover mashed potatoes from last night’s dinner. Serve them for breakfast with gourmet toppings—like smoked salmon and sour cream or bacon and poached eggs—or as a side dish for lunch or dinner.

Ingredients

1 1/2 lb starchy potatoes, peeled and quartered
2 tablespoons butter
1 teaspoon of nutmeg
1 1/2 lb waxy potatoes, grated
1 2/3 cups plain flour
2 teaspoons bicarbonate soda
1 1/4 cups buttermilk
4 scallions, thinly sliced
Salt and pepper to taste
Olive oil or butter for frying
8 slices smoked salmon
2/3 cup sour cream
Wedges of lemon

Directions

1. Place the starchy potatoes in a pot and boil until cooked through. Once cooked, drain the potatoes and mash them with the butter and nutmeg in a large mixing bowl. Add the grated waxy potatoes, flour, bicarbonate soda, buttermilk, scallions, and season with salt and pepper. Mix well until combined and you should have a thick pancake like batter.
2. On medium heat, heat the olive oil or butter in the frying pan. Place dollops of the batter to create 10 cm diameter cakes. Fry on each side for 2 to 3 minutes or until brown. Serve with a dollop of sour cream, 2 slices smoked salmon serving and a wedge of lemon.

Have a great weekend and enjoy your Easter break.