Ingredients:
4 medium potatoes, peeled and sliced into 3cm cubes
4 tbsp milk (about), for mashing the potatoes
120g plain flour
60g butter (or margarine)
salt and freshly-ground white pepper, to taste
Method:
Bring a pan of lightly-salted water to a boil, add the potatoes and continue boiling for about 15 to 20 minutes, or until tender. Once tender, drain the potatoes, place in a bowl and mash with the milk (they should be smooth but not too liquid). Season to taste with salt and white pepper then set aside to cool.
Sift the flour into a bowl, add the diced butter (or margarine) and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the cooled mashed potatoes and mix thoroughly to combine.
Using floured hands, form the mixture into small patties (about 6 to 8cm in diameter and 1 to 2 cm thick). Melt butter in a frying pan, add the potato cakes and fry for about 10 minutes per side, or until nicely browned and cooked through.
Serve hot, with a knob of butter on top of each. They also fry well, so you can make a large batch and freeze for later (excellent if you want them for a breakfast fry-up).
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