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Yesterday, we ambled up the hills only to see heavens on this earth, but on foot on the rise left us famished especially when we knew there are these Welsh beauties waiting for us, nice and warm right from the oven. When I first came across this recipe, it was hard for me to consider that the humble potato can make these gorgeous golden brown beauties. These cakes were originally baked on a bake stone or a griddle and served hot spread with butter, traditionally they were eaten accompanied by a glass of buttermilk, if you want to indulge a bit, simply garnish with applesauce and sour cream. Besides being great tea time snacks, these cakes make great appetizers, these are fantastic for breakfast.
INGREDIENTS
4 oz flour,
1/2 teaspoon baking powder,
Pinch of salt,
Pinch of mixed spice,
1 lb. cooked potatoes, well mashed,
2 leave tablespoons sugar,
1 oz melted butter,
Milk
Sift the flour, baking powder, salt and spice into a bowl, then add the mashed potato and sugar, combing well. Stir in the melted butter and sufficient milk to form stiff dough. Turn out on a lightly floured surface, kneed gently then roll out to about 1 inch thick. Cut into rounds with a 3 inch plain cutter. Heat a buttered griddle or heavy based frying pan and cook for about 4 minutes on each side. Serve hot with butter.
1 Expresso yourself!:
Wow...they look so delicious....reminds of our own patato tikia's ...don't mind a few more on the plate...simply tasty
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