Occasionally for lunch I enjoy potato cakes with Clonakilty black pudding and stewed apple.
1½ lb potatoes
1 Egg, beaten
2 tablespoons Spring Onions, chopped
Flour for dusting
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.