Boxty - Irish Potato Cakes
1 cup unseasoned mashed potatoes
1 cup peeled and grated raw potatoes
2 cups self-rising flour
1/4 teaspoon salt
1-1/2 cups buttermilk
2 to 4 tablespoons butter
1 to 2 tablespoons vegetable oil
1 ) Combine mashed and raw grated potatoes in a medium bowl. Mix well. Stir in flour and salt with a wooden spoon. Stir in buttermilk. Mixture should resemble a light bread dough.
2) Heat 2 tablespoons butter and 1 tablespoon oil in a large heavy bottomed skillet. When mixture is sizzling, drop batter by 1/4 cup measures into pan. Working in two batches, brown cakes, about 4 minutes per side, until they are a rich golden brown. Serve hot with additional melted butter and sour cream. Yield: 12 potato cakes.
Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.