recipes/parsleypotatocakes.recipe.md

Parsley Potato Cakes

Ingredients

• 125 grams plain flour
• 0.5 teaspoons bicarbonate of soda
• 0.5 teaspoons fine sea salt
• 60 grams unsalted butter, softened
• 250 grams potato, cooked and mashed
• 1 medium egg
• 100 grams milk, at 20C
• 2 tablespoons fresh parsley, chopped
• dripping
• oil

Directions

Combine flour with bicarbonate of soda and salt; rub in butter. Whisk together mashed potato and egg, then beat in the milk and parsley. Pour this into the dry ingredients and stir until evenly combined.

Heat dripping in large frying pan, then scrape in dough and pat surface smooth. Cook over a gentle heat for 4-5 minutes with a lid on. Liberally oil a large dinner plate, then flip pan over to turn out potato cake onto plate. Slide back into pan and cook other side for 4-5 minutes.

Meta

author: Dan Lepard, "The Handmade Loaf"

tags: Bread