Irish Potato Cakes
I added a few cloves freshly minced garlic plus dried garlic powder and onion powder, and also put some orange cheddar in the mix with some dried parsley flakes and a few dashes of hot sauce. I ate almost half of the cakes when they were out of the oven, and I loved it. A very creative way to use leftover potatoes.
Yield
8 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine |
|
| 2 | cups |
self-rising flour
|
|
|
salt
|
*
|
||
| 1 ½ | cups |
mashed potatoes
|
|
| ¼ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine |
|
| 473 | ml |
self-rising flour
|
|
| 1 | x |
salt
|
*
|
| 355 | ml |
mashed potatoes
|
|
| 59 | ml |
milk
|
|
Directions
Mix butter into flour; add good pinch of salt.
Mix in mashed potato; pour in milk to make soft dough.
Roll out on lightly floured surface; cut into rounds 3 inches across.
Put on greased baking sheet; bake at 425 degrees F for 15 to 20 minutes.
Split; serve hot with butter.
