This quick and easy, recipe for a change from bread, or hash browns, with your fried breakfast, is well worth trying, using mashed potato, butter, tomatoes, Parmesan cheese and flour, was a favourite, for me as a child to soak up the yolk, of eggs and bacon.
. 1/2 kg. / 1 lb. potatoes cooked and mashed
. 1.5 kg. / 1/2 oz. butter melted
. salt and pepper
. 10 ml. / 2 tsp. chopped fresh parsley
. 1 shallot, finely chopped
. 25 g. / 1 oz. Parmesan cheese, grated,
. 2 tomatoes, skinned and finely chopped ( to skin put tomatoes in boiling water for a few seconds then into cold water and peel off skin )
. 50 g. / 2 oz. flour
. 50 ml. / 2 fl. oz. oil / fat
. Press the potatoes through course strainer and mix with the butter, salt and pepper to taste, parsley, shallot, cheese, tomatoes and flour.Mix well together.
. Roll out on a lightly flavoured board to 1 cm, / 1/2 in. thick and cut into circles about 10 cm. / 4 in. diameter.
. Heat the oil / fat in a frying pan. When it is hot add the cakes and fry for 5 minutes or until evenly browned.
. Drain on kitchen towels.