Quote:
Originally Posted by expat
So if anybody out there has the secret recipe, and all the secret herbs and spices, you would make an old man happy, and the old women to.
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Inspired by your message, I went and sussed out my own recipes and - even better - decided to make them for breakfast, so I can guarantee that the recipe is tried and tested. Hope it is what you were looking for.
The following recipe is for the very basic version, which works out at just over 50 cals each.
But it is a very versatile recipe. You can season it with lots of different spices and flavours, such as grated onion (with a pinch of sage, if you like it) or chopped up spring onion or finely chopped leek; caraway seed; curry powder; grated cheese; ground cumin seed; there are loads of variations.
You can also double the amount of flour and add 2oz unsalted butter and an egg yolk (or an egg white if you are health conscious) for the enriched version - or if you want to use a whole egg, double the other quantities.
Ingredients:
500g 1lb peeled floury potato
35g 1 oz plain flour
5g 1tsp salt
(White pepper – optional, to taste)
Method:
1.Cut the potatoes into large chunks. Boil for 15-20 minutes (no need to salt at this stage)..
2.Drain the cooked potatoes in a large sieve, cover with a paper towel and allow to steam themselves dry for 5-10 minutes.
3.Sieve or rice the cooked potato or put the chunks into a large mixing bowl and crush them with your hands, making sure there are no lumps left. Add the flour, salt (and pepper, if used) and knead the mixture until well blended.
4.Shape into individual patties:
·Either divide the mixture into eight equal portions, then take each portion and roll it into a ball in the palms of your hands. Flatten it and pat it into shape with your fingers.
·Or place all the mixture on a floured pastry board, roll out into circle and cut out patties with a pastry cutter or cut into eight triangles with a sharp knife.
5.Cook:
·Either: cover the base of a large skillet with a thin layer of golden cooking oil (corn oil is ideal). Alternatively they can be fried in bacon fat or beef dripping, if you are not worried about your heart or your waistline!
·Or place on a hot greased griddle or baking stone and cook each side until golden brown.
Hints
·Choose a floury type of potato (such as Estima). Waxy potatoes (such as Desiree) are not so good for this dish as they do not collapse, but tend to remain lumpy, though you can use them if you have no others available.
·For an extra light result, use self-raising flour instead of plain flour.
·For an extra crispy finish, before cooking each patty, place it on a floured plate or pasty board scoot it around to distribute the flour. Turn it over and repeat the process. Brush with your fingers to remove excess flour.
·For an extra extra crispy finish, dip the cakes in beaten egg and then into fresh breadcrumbs before frying (this will not work with the griddle method as more fat is needed to crisp the breadcrumbs).
·If you choose to use pepper, then white pepper is much better in this recipe.
·You can use yesterday’s left-over mash, but they taste better if you make them with hot, freshly cooked potatoes. It is also easier, since cold potatoes tend to be very glutinous.
·If you are using the frying method to cook your potato cakes, any of the golden seed oils are suitable, but corn oil is ideal. Peanut ("vegetable") oil or olive oil would completely change the character of the cakes – not at all the traditional Lancashire flavour.
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Serve hot with a breakfast fry-up (eg, eggs - fried, scrambled, bacon, tomatoes, mushrooms, sausages, black pudding, etc.) or with golden syrup or (not exactly Lancashire, but delicious) maple syrup.
Sorry this is so long, but you did ask!!