Print
Prep Time
15 Minutes
Cooking Time
20 Minutes
Serves
4-6 People
Ingredients
- 1kg floury potatoes
- 75g porridge oats
- 50g wholemeal flour
- Smoked Back Bacon – 2 rashers per person, grilled
- Donegal Rapeseed Oil for shallow frying
Method
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 large frying pan and fry the potato cakes for 2 minutes on each side.
You may also like
Easter Scrambled Egg (shells) with Burren Smoked Salmon
The Burren Smokehouse is a family-run business which was set up in 1989 by Birgitta & Peter Curtin. The quality of their Smoked Salmon has grown exponentially from the pubs, hotels and restaurants in the Lisdoonvarna area in Co. Clare to now supplying...Green Velvet Cupcakes with Cream Frosting to Celebrate St. Patrick’s Day
Curried Butternut Squash, Chickpea, Tomato