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Potato Cakes

Potato Cakes (Bakestone Recipes recipe image
This American dessert features Cooked floury potatoes, Salt, Butter, softened, Self-raising flour. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 640.1
Description
This American dessert features Cooked floury potatoes, Salt, Butter, softened, Self-raising flour. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 pound Cooked floury potatoes
  • 1 teaspoon Salt
  • 2 ounce Butter, softened
  • 4 teaspoon Self-raising flour
  • 1 Butter For filling
Directions
  1. 1
    Potato cakes are eaten with bacon and sausages.
  2. 2
    It's easier to make them with hot, freshly cooked potatoes.
  3. 3
    If using cold potatoes, melt the butter before adding it.
  4. 4
    Choose a floury type of potato, and boil in well-salted water.
  5. 5
    Drain the cooked potatoes well, then return to low
  6. 6
    heat in the same pan: put a dishcloth over the pan and
  7. 7
    allow the potatoes to dry for 5-10 minutes.
  8. 8
    (This is called "drying in their steam" in Ireland.) They should be dry and floury at the end of the process.
  9. 9
    Sieve or rice into a mixing bowl with the salt.
  10. 10
    Beat in the butter.
  11. 11
    Work in sufficient flour to make a soft dough which is easy to handle.
  12. 12
    Turn onto a floured board and roll or pat out to 3/4 inch thick.
  13. 13
    Cut into rounds with a 3-inch scone cutter.
  14. 14
    Place on the hot greased bakestone and cook over a moderate heat until golden brown underneath.
  15. 15
    Turn and cook the other side.
  16. 16
    Remove from the bakestone, split, butter generously, and close again.
  17. 17
    Keep warm while cooking the next batch.
  18. 18
    Serve hot.
  19. 19
    (Re "self-raising flour": in Ireland and the UK, this is flour which comes with baking powder/baking soda already included.
  20. 20
    For this recipe, about 1/4-1/2 t of baking powder mixed with a plain all-purpose flour will substitute nicely.)

Nutrition Facts

Servings 8

Amount Per Serving
Calories 640.1kcal
% Daily Value *
Total Fat 60.9g94%
Saturated Fat 38.3g192%
Cholesterol 161.2mg54%
Sodium 5364.7mg224%
Total Carbohydrate 23.3g8%
Dietary Fiber 2.7g11%
Sugars 4.7g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, bakestone, baking, boiling, butter, cakes, cooked, dessert, filling, flour, floury, potato, potatoes, recipes, salt, selfraising, softened, steaming, title, vegetables
Read it online: https://www.chefs-mate.com/recipe/potato-cakes-bakestone-recipes/