Food Monday ~ Potato Cakes

Occasionally for lunch I enjoy potato cakes with Clonakilty black pudding and stewed apple.

Potato Cakes

1½ lb potatoes
1 Egg, beaten
2 tablespoons Spring Onions, chopped
Flour for dusting
1oz Butter

Peel the potatoes and cut in 1inch chunks.Cook the potatoes in salted boiling water for 12 minutes, until cooked.Drain well mash, then beat in the egg, stir in the spring onions and season to taste.Shape spoonfuls of potato into rounds about ½ inch thick on a lightly floured board.Melt the butter in a large frying pan and fry the potato cakes in batches for about 5 minutes until golden brown, turning once.

25 thoughts on “Food Monday ~ Potato Cakes

  1. Kate

    Mmmmm they sound lovely – I must try some….
    My Dad used to make something he called flapjacks but they were nothing like you see today… they were a batter and oats type mix, fried and served with bacon, white pudding and soda bread – any ideas how to make them??????

  2. Geri Atric

    This sounds delicious! I love spring onions. I sometimes add (old) cheese to my mash. ‘Cheese cake’ night was always a favourite when the kids were growing up. Thank goodness for the good old potato! Versatile, cheap and nutricious too.

  3. Grannymar Post author


    That recipe of your father’s sounds like Ulster Pancakes (thick) or drop scones with his own additions and variation. I never make drop scones preferring the thin crepe type.

  4. Nancy


    My husband and I make Potato Cakes all the time from last night’s mashed and any corn that is also left over. He loves corn on the cob but has a struggle eating it now, so he takes a sharp knife and slices the corn off the cob and eats it that way. Any left over is mixed with the mashed and formed into patties and fried in butter at another meal.

    I also want to ask if you have heard from Steph. I miss her comments and hope she is allright after her operation. Any news?

  5. Grannymar Post author


    The patties sound delicious.

    Steph returned to hospital last Friday. I had a couple of texts from her and chatted with Jaimie, her husband last night. A new antibiotic seems to be helping right now and she hoped to move to another ward today with internet access. If the move takes place Jaimie will bring in the laptop once more so that she can play along with us.

  6. Nancy

    Thanks for the update on Steph, GM. I was afraid it was true that she had run away to be a fortune teller in the circus.

    If you speak to her please let her know that we miss her and hope she is back with us soon…

  7. Grannymar Post author


    Now that may be true and I am being sent on a wild goose trail, especially if he is a good looking toyboy!

    Seriously now, if wishes were pills she would be up and about real soon.

  8. rummuser

    Shall try this out. I do not add egg, but green chilly, bread crumb and chopped coriander leaves. Makes what we call here cutlets or tikkias. Normally served with a curry of chick peas.

  9. Magpie11

    My immediate reaction was ..yum yum slaver!

    Then thought of adding chopped chives or various herbs but the idea of cheese has them all beat!

  10. Annb

    I love potato cakes – we lived on them as kids. The other kidney makes a mean spud cake to which he adds left over bacon – yummy. I’m so sorry to hear Steph is back in hospital; please send her our warmest wishes when you’re next in touch.

  11. Grannymar Post author

    @Ramana – Your variation sounds interesting, I must give it whirl.

    @Magpie – Which cheese would you suggest for my readers?

    @Annb – I like the idea of left over bacon. I always cook some extra slices to add other dishes.

    I will pass on your good wishes to Steph when next in touch with her or her husband.

  12. Grannymar Post author


    Boy am I glad not to be in your kitchen today… I have a first class degree on spud peeling! 😆

  13. Nancy

    So have I, Gm, So have I. In fact, I have a BLACK BELT in spud peeling.

    We had them every night when I was growing up and most of the time I was the peeler…

  14. Grannymar Post author


    As a child I had two visions of Hell! The first was a sink full of dirty dishes to wash, and the other was a mound of spuds to peel!

  15. Kirk M

    Almost the same except Laurie adds a bit of chopped carrots which is surprising seeing as how she doesn’t like carrots all that much…unless they’re in a cake with home made cream cheese frosting on top.

    Fine…now I’m hungry.

  16. wisewebwoman

    Do you know what’s superb with these?
    A little bit of cream cheese and sourcream in the mash – I know about your dairy issues, GM but others might enjoy, it really adds to the smoothness.

  17. Grannymar Post author

    @Kirk M – Carrots! Yes they sound nice, in fact any left over vegetable can be finely chopped or mashed into the mixture to add variation.

    @WWW – When I was setting up this recipe I wondered about adding a few variations… and then decided that the comments would do that for me.

    Thank you all, I have a recipe for every day of the week now! 😀

  18. Magpie11

    That is a tough call as they all have different characters…I was always taught that the “best” cheese for cooking was Lancashire….but a really strong Cheddar (preferably un pasteurised) might do the trick. Then again the best Cheddars are best with a thick piece of wholemeal bread.
    How about using remainders of all sorts, grate them up and pop them in!
    I think it’s like cooking with wine….always use the best you can afford for the best results….

    Apparently the rind of Parmesan is good for “Just putting into a pasta sauce”. I’ll check that out tho’.

  19. Grannymar Post author


    Thanks for that reply. As for the last bit…. you learned about the ‘rind of Parmesan’ here, Elly told us and used it in her Tomato soup recipe. She removed the piece of rind at the end of cooking. Even I was able to manage eating it, I had the flavour without actual cheese.


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