Irish Potato Cakes

Ingredients

450 g cooked potatoes

25 g butter (melted)

3 tblsp flour

1 tsp salt

40 g butter (for frying)

1 egg

Directions

Mash the potatoes until smooth.

Add the melted butter and stir in the flour, salt and pepper.

Turn the mixture onto a floured surface and press it out with your hands until it is a circle about 1cm/half inch thick.

Using a pastry cutter (I couldn't find one, and had to use the rim of a glass) cut the mixture into rounds, about 7.5cm/3inches in diameter.

Melt the butter in a large saucepan over a moderate heat and, when the foam subsides, fry the potato cakes for about 3 minutes on each side, or until they are golden.

Lift them out with a spatula and drain on kitchen paper.

Pile them up on a warm serving plate – they won't last long!