In celebration of St Patrick’s Day may I present you with a Yogini family favourite… the potato cake!
The making of the potato cake is something of a random art. There is no recipe because the quantities can vary so. I use this mostly when I have mashed potato to use up, but you can peel, boil and mash a bunch of potatoes to make this up specially – please be aware that “a bunch” is the most accurate measurement you’re going to get today!
So have your mashed potato in a bowl and mash it up with butter/vegan margarine and salt and pepper to your own tastes (if you want to fancy this up you can add mustard or grated apple or chopped chives at this point). Then start to add some plain flour, a little bit at a time slowly kneading it into the potato until the texture gets a little like breadcrumbs. Add the tiniest bit of soy milk at this stage and it will start to form a dough.
Roll the dough out on a floured surface until it is about half an inch thick then use a cookie cutter to cut rounds out. Put the rounds under the grill until they just start to go golden brown (keep an eye on them they burn easily!). Traditionally they are fried on a griddle with a little oil but I think this makes them too greasy.
They are lovely served with a little butter or vegan margerine with soup or salad or can also be part of a traditional Irish breakfast with eggs, bacon and sausages (if you like that sort of thing).