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Buttered Potato Cakes    Veg   HT   ACC    45mins

Serves 4     Hot  Vegetables    Accompaniment    Vegetarian  Gluten Wheat free  Eggless 



675g/1-1/2lb Potatoes

50g/2oz Clarified Butter (see below)

2 tbsp Olive Oil

Salt & Pepper




1. Peel and slice the potatoes paper thin. Rinse well under cold water to remove the excess starch, then dry the slices thoroughly with kitchen paper.


2. Combine the clarified butter with the olive oil, and divide half of it between 2 frying pans. Arrange the potato slices in the pans in tight, overlapping circles, seasoning each layer generously with salt and freshly ground black pepper. Continue until all the potato slices are used, and pour the remaining butter and oil over the top.


3. Cook the potato cakes over a low heat for 15 minutes, or until they are crisp and golden brown underneath.


4. Turn them onto a plate, then slip them back into the frying pan, golden side up. Cook for 10-15 minutes longer, or until the cakes are golden brown all over and feel soft when pierced with a skewer.


5. Cut each potato cake into 3 wedges and serve hot.


NB   To clarify butter -  put it in a small, thick-bottomed saucepan and melt  over a very low heat. The butter will foam, the foam will fall gently to the bottom of the pan leaving the clarified butter as clear oil. Pour the clarified butter into a bowl, being careful not to disturb the sediment. Keep covered in the refrigerator and use as needed.




More Vegetable Accompaniment  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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