Irish Potato Cakes (boxty)
12 portions
25mThe old Irish rhyme is: "Boxty on the griddle; boxty on the pan. If you can't make boxty, you'll never get a man!"
What you will need
2 cups AP Flour
1 tsp Baking Powder
1 tsp Salt
2 lb Russet Potatoes
1 cup Buttermilk
1/4 cup Butter (for the pan)
(Nutritional facts 167 calories, 2.74 g fat, 31.73 g carbohydrates, 4.22 g protein, 3 mg cholesterol, 339 mg sodium)How to cook
1
2
3
Gather and portion all ingredients.
4
Peel all of the potatoes.
5
Grate half of the potatoes.
6
Boil the other half of the potatoes for about 20 minutes or more depending on the size of the potato. Poke to check for done-ness and then drain and mash. You will need about a cup of mashed potato. Feel free to use leftovers from another time!
7
Stir the baking powder and salt into the flour.
8
Add the grated raw potato and the mashed potato to a mixing bowl. Stir in the flour a bit.
9
Pour in the buttermilk in two batches and mix to create a batter. Feel free to add a bit more buttermilk to thin if needed. You want the batter to be similar to pancake batter.
10
Add a small pat of butter to a non-stick skillet over medium-high heat. Add dollops of batter and flatten slightly. Fry for a few minutes or until the edges are set and bottom is nicely browned.
11
Flip the cakes and add another bit of butter. Brown for a few more minutes.
12
Serve hot!
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