Irish potato cakes, also known as farls, are the easiest thing to make, especially if you have leftover mashed potatoes from Sunday’s dinner. Simply add some flour and butter – and I like to use a bit of egg for binding – and you will have a soft dough to shape into potato cakes. You can also add other ingredients like garlic powder, black pepper, green onions, or shredded cheddar cheese to give your dough more flavour.
Potato cakes are delicious for breakfast along with eggs, bacon, and sausage, and equally delicious slathered with butter and jam. Since we are feeling a bit festive today, and we are making them as a canapé, topped with thick Farm Boy™ 18% Sour Cream and Farm Boy™ Wild Sockeye Smoked Salmon. (Optional but delicious are the Farm Boy™ Caper Berries and lemon wedges.)
Directions
- Place potatoes in medium bowl and add melted butter, egg, and more salt if needed.
- Add 5 Tbsp flour and mix in completely, adding more flour if needed to create a soft dough.
- Pat down on floured surface to ½” thick.
- Cut out small rounds.
- Heat large frying pan and melt remaining butter.
- Cook potato cakes in batches over medium-low heat, turning as they brown, about 8-10 minutes per side.
- Top with Farm Boy™ 18% Sour Cream and Farm Boy™ Wild Sockeye Smoked Salmon.
- Garnish with chives, Farm Boy™ Caper Berries, and lemon wedges.
- Serve and enjoy!
Ingredients
- 3 cups leftover mashed potatoes
- 5 Tbsp flour plus more for rolling dough
- 1 Tbsp melted butter plus ¼ cup for cooking cakes
- salt to taste
- 1 egg
- ½ cup Farm Boy™ 18% Sour Cream
- 1 pack Farm Boy™ Wild Smoked Sockeye Salmon (200 g)
- chives chopped, for garnish
- Farm Boy™ Caper Berries for garnish
- lemon wedges for garnish
