Cook the potatoes in boiling water for 10-15 minutes until tender.
Drain and return to the pan and mash. Allow to cool slightly.
Stir in 50g of the oats and the flour and season well. Press into 8 round potato cakes and coat in the remaining oats.
Heat the Donegal Rapeseed Oil in a latge frying pan and fry the potatoe cakes for 2 minutes on each side.