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Irish Potato Cakes with Walnuts
Irish starter
Ingredients
| 750 g | floury potatoes |
| 100 g | cultured butter |
| 4 tbsp | milk, add more if necessary |
| 150 g | flour |
| salt and pepper | |
| thyme | |
| nutmeg | |
| 50 g | walnuts, roughly chopped |
Method
Preparation time: ca. 30 min / Cooking / Baking Time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a
Wash, peel and dice the potatoes. Cook in salted water until done, drain, then mash them. Allow the mash to cool slightly.
Add half of the butter and the flour to the mash. Stir in as much milk as is needed to get a fluffy, however pliable dough.
Divide the dough into at least 6 equal pieces and roll the pieces to balls. Flatten with your palm to 1cm thickness and 10cm in diameter. Transfer the rounds on a lined baking tray. Season with nutmeg, thyme, salt and pepper. Sprinkle with chopped walnuts and the remaining butter in flakes.
Bake the potato cakes at 200°C for approximately 30 minutes until golden brown and crispy.
Delicious when served warm with some melted butter.
Add half of the butter and the flour to the mash. Stir in as much milk as is needed to get a fluffy, however pliable dough.
Divide the dough into at least 6 equal pieces and roll the pieces to balls. Flatten with your palm to 1cm thickness and 10cm in diameter. Transfer the rounds on a lined baking tray. Season with nutmeg, thyme, salt and pepper. Sprinkle with chopped walnuts and the remaining butter in flakes.
Bake the potato cakes at 200°C for approximately 30 minutes until golden brown and crispy.
Delicious when served warm with some melted butter.
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