Irish Potato Cakes, with caraway seed scattered on top
I bet you're wondering what to make for St Patrick's Day, which is right around the corner. Or maybe you have some leftover mashed potatoes in the fridge and were wondering what to do with them.
Fortunately you don't have to wait for a special occasion to make Irish food, since there aren't that many Irish special occasions. Or rather, every day is a special occasion if you're Irish. Just having enough food on the plate to stave off famine for another day...well, nowadays the Irish and their descendants are a pretty well-fed bunch, but they haven't forgotten the old days, and would never, ever throw away perfectly good, albeit cold, mashed potatoes.
Irish Potato Cakes are a great way to use up leftovers, but they're also a quick way to get bread on the table when your bread bin is bare. Children can be employed in the rolling and cutting (I use a juice glass). The caraway seeds are optional, a rather decadent flair.
In the time it takes me to type this, you can have them in the oven. Here's how:
Irish Potato Cakes
2 cups self-rising flour
pinch of salt (will depend on how much salt was added to the potatoes)
2 tablespoons non-hydrogenated margarine
1 to 1½ cups mashed potatoes
¼ cup soy milk
caraway seeds
Preheat oven to 450F/200C.
Add the pinch of salt to the flour and cut in the margarine. Stir in the mashed potatoes and the milk until you have a stiff dough. Roll out loosely on a floured board, to about ½ inch thick.
Using a glass or other round cutter, cut into approximately 3-inch rounds. Sprinkle caraway seeds on top, if desired, and place on baking sheet.
Bake for 20-25 minutes or until the cakes start to turn golden. You can serve them split, with more margarine slathered inside, or plain.
Note: If you don't have self-rising (raising) flour, add 1 teaspoon baking powder to 2 cups all-purpose (plain) flour.
