The Bakinglady 

Tato cakes ❤️ it always amuses me how different countries can take, basically the same two ingredients and produce two totally different dishes �� in Italy, this potato and flour mixture would be gently simmered in water and made into gnocchi, smothered in a garlic butter or pesto, in the UK we shallow fry the mixture, cut into rounds or wedges, in a dry pan to make delicious potato cakes... an absolute joy for breakfast or tea time .

We will be having ours later with sausages, beans and mushies.. yummmmmm....

Potato cakes

500g cooked potatoes, boiled in salted water then mashed - don’t add any butter/margarine or milk

50g butter or margarine

100g self raising flour plus extra for rolling out

Place the mashed potatoes into a large bowl with the butter or margarine and the flour, form into a dough with a fork and then your hands . Roll out on a lightly floured work surface 1cm - 1.5cm thick and cut rounds or wedges. cook in a dry pan over a low to medium heat for 2-4 minutes on each side, until they are a light golden brown.

Place on a baking sheet and cook for 10 minutes in a pre heated oven 180c gas 4 for 10 minutes.