2 pounds unpeeled "old" potatoes 2 eggs 2 oz butter 2
tablespoons plus 2 teaspoons flour 1 tablespoon plus 1 teaspoon chopped
parsley, chives and lemon thyme, mixed (optional) Salt and freshly
ground pepper Whole or semi-skimmed milk Flour Bacon fat, butter
or olive oil for frying
Cook the potatoes in their jackets in a pot of boiling water. Drain.
While still warm, pull off the peels of the potatoes, and mash.
Add the beaten eggs, butter, flour and herbs (if desired). Season with
lots of salt and freshly ground pepper, adding a few drops of milk if the
mixture is too stiff. Taste and correct the seasoning.
Shape into cakes about 3 inches in diameter and 1-inch thick. Dip in
flour.
Melt some bacon fat, butter or olive oil in a frying pan on a gentle
heat. Fry the potato cakes until golden on one side, then flip over and
cook on the other side, approximately 4 to 5 minutes. They should be
crusty and golden. Serve on hot plates.
2 pounds unpeeled "old" potatoes
