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1
Wash and peel the potatoes, cut them into 3cm / 1½in pieces.
2
Add enough water to just cover them in a medium size pan, add 4g / ½tsp of salt, bring them to a steady low boil, get the lid on the pan and set your timer for 20 minutes.
3
Once the time is up on the potatoes, thoroughly drain them, season with salt and white pepper, add the butter and milk, mash them until nice and creamy.
4
Transfer the mash to a large bowl, add the flour, onions and chives, roughly mix it all together.
5
Using your bowl scraper, scrape the contents onto your worktop and like you are kneading bread dough, work the mixture until everything is thoroughly amalgamated.
6
Dived the mixture into 8 or 10 equal pieces, and form each piece into a ball, place them on a plate and refrigerate for 30 minutes, to stiffen up a bit.
7
Once chilled, very lightly dust your bench with flour, grab one of the potato balls from the fridge, place it on the floured bench and give it a light dust too, gently press the ball into a patty shape, do the rest one at a time.
8
Heat up a large frying pan and add 100ml of a cooking oil of your choice, I use Olive oil in the video.
9
Once hot, approximately 150°C / 300°F, fry the potato cakes off, do this in 2 passes, don’t over-crowd the pan.
10
Fry for 5 to 7 minutes on each side until golden brown.
11
Very carefully lift the potato cakes out of the pan and onto a plate lined with kitchen paper to drain off any excess oil.
12
My favourite way of serving these is with bacon and eggs, but they will accompany just about any meal that you like.
13
They can also be frozen raw or cooked.
14
Enjoy.
Method
Ingredients
750g / 26oz Potatoes (+ 4g / ½tsp Salt)
160g / 5½oz Plain or All-Purpose Flour
30g / 1oz Butter
45ml / 3tbls Hot Milk
75g / 2½oz Spring or Green Onions
A few chopped Chives
Seasoning: Salt & White Pepper
100ml Cooking Oil (for frying)
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