Potato cakes
“If you're planning to throw a drinks party, you'll need nibbles too, and those from your own kitchen will add a stylish touch.”
- 500g waxy potatoes (desiree, nicola or bintje are all good)
- 1 egg
- 2 tbsp potato flour
- pinch salt
- olive oil for frying
Topping suggestions
- smoked salmon
- salmon roe
- smoked eel
- best-quality tinned sardines
Don't let the potato mixture stand around before frying as it will quickly discolour.
Method
Peel potatoes, chop roughly, put into a blender and blend until smooth. Add the egg, flour and salt, and blend again.
Heat a non-stick frying pan and brush generously with olive oil. Drop spoonfuls of the mix into the pan (keep the batter well-mixed as you work). Fry over a brisk heat for about 4 minutes, then turn and fry the second side. The pancakes should be quite crisp and well-browned. Drain on kitchen paper. Cool and then top with selected topping. Alternatively, refrigerate, then reheat the pancakes on a tray in a moderate oven for a few minutes. Allow the pancakes to cool to warm before adding the topping.
Makes 20.
