Potato Cakes

Ingredients for 1 servings:

• 750 g potatoes
• Salt
• 100 g butter
• 150 g flour
• 4 tbsp milk
• Flour for dusting
• Grease for the tray
• Caraway seeds
• Thyme
• Salt, coarse-grained

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Irish specialty with whiskey grog, enough for 10 cakes

Roughly dice the potatoes, cook them, and press them through a potato ricer while they are still hot. Season the mash with salt and let it cool. Add 50g of butter and the flour, and pour in enough milk to make a light but easily pliable dough. Shape the dough into a log and divide it into 10 pieces. Lightly dust each piece with flour and form into a ball. Place on a well-greased baking tray and press out into a flatbread 1cm thick and approximately 10cm in diameter. Sprinkle with caraway seeds and thyme and top with the remaining butter in flakes. Bake in a preheated oven at 200°C (top/bottom heat) for approximately 30 minutes until golden brown and crispy. Sprinkle with coarse salt before serving. Tip: If you like, tear the flatbreads open a little in the middle with two forks and let some butter melt in them. The Irishman drinks hot whiskey grog with it, but beer or country wine also goes well.