Potato Cakes No 107

Thank you to Paul and Wendy Savage who used this recipe successfully at their WWII themed New Year’s Party and were kind enough to share it with me. I used 1/3 rd of the ingredients below using some left over mash and that made several potato cakes which I pan fried. They were DELICIOUS!! I loved my lunch today!!
Potato Cakes
  • 3 smallish onions, chopped finely
  • 7oz margarine – or vegan substitute.
  • 3lbs cooked and mashed potato
  • 1lb self raising flour (or plain flour with 1.5 teaspoons of baking powder added)
  • salt & pepper to season (herbs can be added too)
  1. Fry onion in 1/2 oz margarine until soft
  2. Mash potato with remaining margarine and beat together with the onion & flour. Season to taste.
  3. Knead onto a floured surface (it should be similar consistancy to bread dough)
  4. Form into 3-4 inch sausage. Cut into 1 inch slices (make them thicker if baking in the oven)
  5. Cook in oven at 200 c or gas mark 6  for 15-20 minutes (until golden brown) or alternatively pan fry.



17 thoughts on “Potato Cakes No 107

  1. So glad you liked them. They went down a storm at our soiree.

    The other things Wendy made were Carrot Cookies, and Rock Cakes. My sister (also Wendy – how confusing) made a ‘pigeon salad’ using pigeon breast and veg in a gelatine base (more a tureen). This was OK, but needed more salt. Definitley not Vegan though – sorry.

  2. Potato cakes are awesome. Growing up, we used to pan fry these. Another yummy dish my gran used to make was canned mackeral and potato cakes. Yum!

  3. Just made these to take to work for lunch / dinner. Amazing, I have tried to make similar using just mash potato / tuna and crumb them, but go very gooey. Using the flour really binds it and they hold together and no need for breadcrumbs. Being true to 40’s cooking that meant for me toasting stale bread and bashing heck out of it with a rolling pin!!! So much time taken to make tuna patty!!!

    • Hi KC. An easy way to make your dried bread crumbs is to leave the slices of bread on a toast rack overnight then blitz in a dry blender or processor, store in a jar in the fridge or freeze. Fresh breads crumbs are the same just don’t dry the slices of bread first. You could always cheat & buy Panko – goodness what a wicked idea !

  4. Splendid old chums! Went down a treat although I projectile vomited multiple times…Angus stated that they tasted like sprouts mixed with cat poo…Oh silly Angus! My husband Grant needed to buy us a few gas masks as we feared we would fart a lot that night… Anyway…Thanks for the food poisoning! 😉

    • Goodness gracious me!! I think you will find food poisoning would relate to either gone off food or unsanitary food handling at your end old bean… tee hee!!!

      • Excuuuuuuuse me? 😐 My kitchen surfaces are in tip-top, tickety-boo condition…..Apart from that mouldy Chigago Town pizza slice I forgot to clean up……And that sandwhich I got for my lunch from a Tesco meal deal in 1972… (for a jaw-dropping 20p may I add?)…..and the rat poo….and the spider web…..Apart from that, my kitchen is GLEAMING!!!! Apart from the cooker which needs a bit of Cillit Bang…BANG AND THE DIRT IS GONE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

      • I hate to correct you but it is physically impossible to laugh your derriere off. the diameter of it is attached to you with huge quantities of support. if you were to laugh your derriere off i think you should seek medical attention ASAP. if you live in Britain then you can call 999 and the friendly operator (usually Susan, Jane, Deirdre or Gail) will put you through to your local hospital or as i like to call it the equivalent of the percentage of accident helpline. Hope i helped :).

      • EXCUUUUUUUUUUUUUSE ME? It’s rude to ignore someone when they have put a great deal of effort into writing YOU a message and reply! Tut tut :/

  5. I’ve decided to try doing these with veggies mixed through as well, as they will pack easily to take to work for lunch and can heat in the onboard ovens really easily….I’m even going to add a little made mustard to boost the tang, will let you know!

  6. Sorry if I don’t respond in a timely fashion… have the weight of the world on my shoulders at the mo… I do read and giggle and enjoy reading everything xxxx

  7. Omit the onions, roll these out thinly to saucer sized rounds, mark into farls (quarters) & fry till just golden & you have Scottish tattie scones.

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