450g/1lb Kennedy’s potatoes (cooked & mashed)
1 Egg (beaten)
3 Scallions (finely chopped)
2 Handful’s Garlic
Salt & Pepper
Milk (if mixture is too dry)
Butter or oil for frying
Garlic Potato Cakes
Place the potato, flour, egg, scallions, garlic, salt and pepper into a mixing bowl.
Mix well together add a little milk, if necessary.
Using a small amount of flour shape into 8 small potato cakes.
Heat oil or butter in a pan and cook the potato cakes until nicely browned on each side.
Cakes can be served immediately or kept overnight in a fridge. Reheat in a hot oven (200°C, 400°F, Gas Mark 6) for about 15 minutes before serving.