Potato cakes
Potato cakes are typically Scandinavian and can be made and served in many different ways. Try our easy version using just four ingredients. Make ahead and warm through to serve with dill-cured gravadlax or butter and cinnamon sugar.
- 1kg potatoes
- 4 tbsp double cream
- at room temperature butter
- 250g-300g plain flour
Nutrition: per serving
- kcal122
- fat2.8g
- carbs21.2g
- fibre1.6g
- protein2.7g
- salt0.4g
Method
step 1
Boil the potatoes, drain really well, then mash. Chill completely. Add the cream, a large knob of butter and a good pinch of salt. Beat the mixture together with electric beaters until it is as light as you can get it. Chill again. Add enough flour to stiffen the mix then knead until smooth. Take pieces about the size of an egg and gently roll each one out until it is quite thin (about ½cm at the most).
step 2
Heat a non-stick frying pan and cook for 2-3 minutes on each side until lightly browned and starting to puff up. Stack between pieces of greaseproof paper to stop them drying out. Serve warm with salmon gravadlax or butter and a dusting of cinnamon and sugar.