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Tatty patties or potato cakes recipe

Tatty patties or potato cakes recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato cakes

As children we used to love coming home from school and fed 'tatty patties' for our tea. I've made them on and off all my life and tweaked them every time by adding whatever is seasonal

Wiltshire, England, UK

37 people made this

IngredientsMakes: 15 potato cakes

  • 900g (2 lb) baking potatoes
  • 225 to 340g plain flour
  • 50 to 80g finely chopped vegetables of your choice
  • salt and pepper, to taste
  • 1 knob butter

MethodPrep:25min ›Cook:25min ›Ready in:50min

  1. Prepare the potatoes by cooking for 5 minutes each side in the microwave. Cut into quarters and remove the skins. Mash thoroughly (I use a ricer). A little at a time, add the flour until a dough is formed.
  2. Mix in some vegetables of your choice. I have used various bit and pieces over the years. This latest batch uses some grated winter radish but any seasonal veg can be used. I have even used some very finely chopped lettuce or cabbage. Some people have used finely diced cooked bacon. Just use whatever is to hand.
  3. On a floured board roll out to about 5mm (1/4 in). Cut into rounds and place between layers of cling film.
  4. To eat now, shallow fry for 10 to 15 minutes until golden brown and hot throughout. Serve topped by a knob of butter. Use either on their own or as an accompaniment to a main dish.
  5. If you are going to freeze them then semi-fry them and wrap in pairs in cling-film and when cool place in the freezer.


The basic recipe can be used as the springboard for your imagination. Try adding finely chopped fresh chillies or some finely flaked left over fish. Fresh herbs bring their own flavours. Basically, try anything!

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Potato Farls

Potato farls are definitely one of my favourite breakfast foods. They’re actually really easy, and cheap to make – it just takes a little longer than store-bought – but they’re SO worth it and freeze well enough that you can enjoy them for weeks following (if you manage not to eat the whole bunch!).

As you’ll see from my photos – my farls are far from perfect in shape – I tend to make them on a lazy Sunday and not be too fussed about them being super round. I’ve been making farls for years and whilst I could make them really round if really wanted to – I now enjoy their rustic charm. Home cooking isn’t always about perfect presentation – just about perfect taste!

Potato farls are also known as potato cakes and tattie scones in Scotland. They’re a true Gaelic treat popular in both Scotland and Ireland. Farl means quarters I believe – hence cutting each of the circles into four pieces. It’s really tough to mess up making a farl – so give it a go! My main piece of advice is just adding enough to flour to make the dough manageable – and cook them on a low enough light to brown them and cook through.

You can make potato farls with leftover mashed potato, next time you have any leftover! I also sometimes add a dash of garlic and onion granules too (about 1 tbsp of each for the size of the recipe below).

I tend to make a large batch of these farls (the below recipe makes about 10!) then I freeze them to eat throughout following weekends, and keep a few in the fridge for the coming days. I reheat them quickly in the toaster and top with butter.

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How to make Potato Farls (Potato Cakes)

Scroll down for printable recipe card and ingredient list

1. Peel potatoes and quarter them (or cut into equal-sized pieces). Bring water to boil in a saucepan and boil the potatoes until soft when poked with a fork.

2. Once the potatoes are soft, drain them and allow them to dry completely

3. Then transfer the potatoes to a large mixing bowl and mash with a potato masher

4. Add the butter and allow it to melt

5. Then stir the butter throughout the potatoes

7. Then mix the flour through to make a rough dough

8. Flour a clean, dry work surface and turn the dough out onto it

9. Divide the dough into equal-sized balls, about the size of a tennis ball

10. Continue to flour the dough mixture to make it easy to handle – then roll a ball into a round shape – about 1/4 inch thick

11. Then cut it into 4 pieces

12. Heat a pan to medium heat (dry pan – no need for any oil or butter)

13. Then add in the rolled out farl – turn the heat to low and cook for 3 minutes on one side

14. Then flip and cook for a further 3 minutes on the other side (or until both sides are nicely browned

15. Transfer to a plate – and repeat this process with the rest of the farls. If there is access flour left in the pan after frying the first set of farls, simply remove it with some kitchen roll so it doesn’t burn

16. Serve the farls alongside a breakfast, or alone, buttered. You can freeze the farls, or store in the fridge and toast (unbuttered) to reheat.

Brilliant Ways to Use Leftover Mashed Potatoes

During the holiday season, you&rsquore almost guaranteed to have more mashed potatoes than you know what to do with. Here are a few delicious ideas for putting those leftover mashed potatoes to good use.

Amongst friends and family, for all of the things I cook and bake, I am most famous for my mashed potatoes. My mashed potatoes appear only at holidays and very special occasions, because they are good for the soul, and deeply decadent. This is not your weeknight mash, pulled together quickly to accompany dinner. These are the mashed potatoes I bring out for Thanksgiving, and when delivering condolence or sickbed dinners. When I make them for gatherings, I literally plan on one pound of potatoes for every person in attendance, because people go back for seconds and thirds, and you definitely want leftovers.

These are your total indulgence mashed potatoes, and I often ban people from the kitchen when they are being prepared, not because I am ever reluctant to share a recipe, but because certain people have their joy diminished if they have any sense of the caloric or fat content of a dish, and I don’t ever want someone to limit their own happiness. I’m with Oscar Wilde. Everything in moderation, including moderation. These are the potatoes you eat just a couple of times a year, not weekly and as such, I stand by all the things that make them so delicious. (Even though I should probably serve them with a defibrillator and a garnish of Lipitor.)

It is, to my knowledge, the first time I will ever say definitively that I am not going to publish the recipe, but if you find me on social media and ask me, I will be happy to send it to you. It’s not the nuclear codes, but still, some things have to remain on a need-to-know basis. Plus, my mom reads all my articles and if she had any idea what I put into my mashed potatoes she might never eat them again.

Since I always make plenty of taters to leave some leftovers, and since we are all facing down the holiday season and buckets of mash are imminent, I have also come up with some great uses for leftovers. These ideas can serve many functions. They can extend a small amount of potatoes into another whole meal. They can take a mediocre mash and elevate it to something better than the original, or a superior mash into something nearly ethereal.

I have made rolls, biscuits and breads out of leftover mashed potatoes. Knishes, pierogi and gnocchi are often mere minutes away if you have leftover mashed potatoes. The world’s easiest vichyssoise soup is really just leftover mashed potatoes cooked in milk to your desired consistency and served hot or cold with chives. Our cousins across the pond in the UK have elevated the leftover mashed potato to legendary status. The Scottish Tatty Scone is a traditional way to use up mash, as is the Irish Colcannon and the whimsically named British Bubble and Squeak. And of course, the classic Shepherd’s and Cottage pies both use a lid of leftover mashed potatoes as the trademark of those casseroles. Try leveraging your leftover mash for samosas, latkes, this breakfast casserole fit for a queen, a pot of loaded potato soup, savory hand pies, and so much more.

Whatever mashed potato recipe you use, having some fun uses for leftovers are always a good thing, so here are 5 more mouthwatering recipes for using up the rest of the pot!

Mince And Tatties Recipe

500g of minced beef or quorn
Four large potatoes for the mash
3 carrots
One large onion
500mls of gravy stock

Optional ingredients: A tablespoon of Worcester sauce and a white pudding (known as mince and mealies). If a thicker stock is needed, then add cornflour or plain flour during the cooking. Some cooks like to add herbs like thyme or rosemary which should be added about ten minutes before the end of cooking. Some chefs like to serve mince and tatties with neeps. More traditional Scots chefs will add some oatmeal at the beginning.

This will serve a family of four.

How To Make Mince And Tatties

Peel the potatoes and carrots. Make your mashed potatoes as normal. We like to chop potatoes into thin cubes and bring to the boil and then simmer for about thirty minutes. The water is then drained and a small amount of milk and butter or margarine is added before mashing the potatoes. This can be done as the meat is cooking and the mashed tatties made ready to time with the mince being ready.

The mince should be browned in a frying pan over a medium heat along with the chopped onions, unless they have been liquidised in which case they should be added later. Remove from the heat and drain any excess oil. To keep the meal low fat no lard or cooking oil should be added. Instead just fry it as it is and brown in its own oils. Though some chefs like Sue Lawrence in the book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes has a meal that uses a little dripping when browning. Her ingredients include much the same items as above but also the addition of marmite and mushroom ketchup.

Add the liquidised carrots and or onions and chopped carrots depending on your own preference. Add the stock or gravy mixture and return to the heat. Bring to the boil and then turn down the heat and gently simmer for about thirty minutes.

If you are using a butcher's bought white pudding (Mealie pudding) or haggis then add it at the boiling and simmering stage. It should remain intact and cook thoroughly but if all the family enjoy the taste of white puddings and haggis then split the skin and stir throughout the mixture.

Once the mince is cooked serve with the mashed potato and any additional vegetables. An oatcake or two or even a separate helping of skirlie makes it an even greater Scottish dish.

Many people like to add dumplings.

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Mince and Potatoes

The Book Maw Broon's Cookbook has another traditional Scottish mince and tatties recipe which suggests cooking it for an hour for greater flavour. Buy Maw Broon's Cookbook at a discounted price and with free delivery available.

A reader's Granny always gave this tip when making mince and tatties:

Put the raw meat into a pan and add just enough water to cover the meat. Bring it to the boil and then stir and strain into a jug. The excess fat and blood can then be disposed off, down the sink with a squirt of washing up liquid to help prevent clogged drains. She also recommends putting the cooked mince into an oven-proof dish (rectangular for ease of dividing when children are present and eyeing the proportions served) and, topping with the mash for a non-shepherd's pie, baked in a hot oven till the forked up mash has crispy brown peaks as an alternative.

It's not just humans who love this dish. In winter 2009 the Asian short clawed Otters at Loch Lomond Sae Life Centre, Scotland were tempted out of their lair during deep winter snows and frost by plates of mince and tatties. The otters, Mona, Shona and Rhona normally eat raw fish, beef, chicken, vegetables and monkey nuts.

It is a popular dish throughout Scotland and enjoyed throughout the world by many families. It is relatively cheap to make and fills the hungriest of tummies. The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence jokes that a common question asked of Scotsmen about their intended bride was Can she cook mince! because it was served at lest three times a week in most households.

Tatty patties or potato cakes recipe - Recipes

We never need a reason to load up on our favourite carb , but since it's Potato Week we just couldn't resist. If you thought our Top Ten Potato Recipes was the end of our tattie obsession, you were wrong - we've got ten more spud dishes just for you.

Baked potatoes are the best convenience food out there. Bung a potato in the oven for 45 minutes, cut it in half, fill, eat. What could be better? Samosa stuffed baked potatoes are definitely better, and so simple to make. Croque Monsieur potatoes are awesome, too. We've basically turned our jacket spuds up to eleven.

Mash is the potato version of a great big hug. If comfort food had a bad day, it would turn to mashed potato for a consolation. Colcannon is a creamy, buttery dollop of mash with just enough greens to make it feel like one of your five a day. Super Smashed-Up Spuds simply throw vegetables out the window in favour of cheese and bacon, whilst removing the need to wash up the potato masher afterwards!

Spice and spuds are best of friends. If you don't believe me, try some Aloo Masala (that's curried potato to you and me) and you'll be convinced! Vada Pau, spicy potato patties wrapped in bread, are a double hit of carbs and curry spice that's just what autumn days are crying out for. If Asian spices aren't for you, Spanish Patas Bravas will give you all the heat you're craving, but with a Mediterranean twist.

Can we have potatoes for dessert, too? Well, gorgeously crispy potato latkes can be eaten with sweet or savoury toppings. And tattie scones are equally great served with jam as they are with bacon and eggs. Who knew the spud was such a versatile wee tuber?!

Still hungry? Check out more of our top ten posts.

Place potatoes in a bowl of cold water and agitate for 10 seconds. Transfer to fine mesh strainer and allow to drain for 5 minutes. Meanwhile, heat oil in large wok or Dutch oven over high heat to 350°F. Fry potatoes, stirring them with a wire spider until light golden brown and tender, about 4 minutes, adjusting flame to maintain oil temperature. Transfer to a paper towel-lined bowl and allow to cool for 10 minutes. Reduce heat to low.

Transfer 1/4 of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about eight 1-second pulses. Transfer to a mixing bowl and repeat with the remaining potatoes, working in three more batches.

Add salt, starch, sugar, black pepper to taste, and any flavorings if desired. Gently mix with your hands to combine. Shape into cylinders about 3/4-inch wide and 1-inch long.

Reheat oil to 350°F and add Tater Tots. Allow to fry for 1 minute, then gently agitate with a metal spider to separate them. Continue to cook, adjusting flame to maintain heat, until golden brown and crisp, about 4 minutes longer. Transfer to a paper towel-lined plate to drain. Season immediately with salt. Serve hot.

Latkes With A Slight Twist

Tonight is the first night of the Jewish Festival of Light, Chanukah and the tradition, based on the story of the holiday, is to consume lots of things connected to oil. So, I decided I would share my own recipe for the ever popular Latke, a potato dish cooked in….you guessed, oil!

This is a great way to cook one’s spud, tatty or even potato. delicious, irresistibly crispy on the outside and moist potato within and is popular in mainstream US cuisine too

The way I make Latkes is with a nod to the tradition but adding a little bit of something else. Being a veritable kleptomaniac, when it comes to the use of a dash of color, I thought it might be fun to help this classic dish along the culinary trail by bringing some colorful vegetable interlopers to the party

Plain, Carrot & Kale Latke mix

  • 6 x large potatoes (peeled and grated)
  • 2 x large onions grated
  • 1 x cup of Matzo Meal (available in many supermarkets but you could use flour as an alternative binding agent)
  • 3 x large eggs
  • Oil to fry (I used sunflower oil)
  • Salt and Pepper to season
  • Optional: 2 x purple carrots (peeled and grated) and 1 x large handful of kale (diced)

  • For the basic Potato Latke mix, add the eggs, onions and matzo meal to the grated potatoes and season well mixing the ingredients until they are all combined
  • Alternatively, divide the potato mix into two halves, subdividing one half equally between 2 bowls and mixing the carrots and kale separately into each bowl
  • Form patties of the potato mix from each bowl in the palm of your hand
  • Heat around 1/4″ of oil in a large frying pan / skillet carefully place in the uncooked patties and fry until golden brown on each side
  • Dry on paper towel to absorb excess oil

Absolutely fabulous served with apple sauce and washed down with a large glass of dark strong seasonal beer. I had mine with the aptly named ‘Chanukah Beer’ from Shmaltz Brewing of NY

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For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to the boil. Once boiling, put cover the pan with a lid, reduce the heat and simmer gently for 2½–3 hours, or until the meat is tender.

Meanwhile, for the pastry, tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs, and no large lumps of fat remain. Add the water and mix with a cutlery knife until the pastry begins to come together. Add more water very gradually if needed. Knead the dough lightly, shape into a ball, wrap in clingfilm and chill in the fridge for 30 minutes, or until the beef mixture is cooked. (Alternately, blend the flour, salt, margarine and lard in a food processor until the mixture has the texture of breadcrumbs. With the motor running slowly add the water through the funnel, until the mixture starts to come together.)

Once the meat has been cooking for two hours, preheat the oven to 200C/400F/Gas 6.

Cook the potatoes in salted water until tender. Drain and set aside.

When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and meat extract, and gradually add to the cooled liquid, mixing in thoroughly. Pour over the meat, and heat gently until simmering. Once simmering, remove from the heat and leave to cool slightly.

Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness . Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry.

Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions. Pour the reserved sauce over the filling, until just below the top of the potatoes. Reserve any remaining sauce.

Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top. Press the edges to seal, and brush the lid of the pie with the remaining beaten egg. Cut a few slits in the lid of the pie to allow steam to escape.

Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside.

Serve the hot pie with the reserved sauce on the side.

Recipe Tips

This can be made into two smaller pies so you can freeze one. Simply wrap well and freeze before Step 9. Defrost the pie in the fridge overnight, and cook as per Step 9 until piping hot in the centre.

14 Freezer-Friendly Recipes to Prepare for Lunch or Dinner During the Coronavirus Pandemic

During the coronavirus pandemic, daily routines have been thrown for a loop. With fewer trips to the grocery store, it's especially important to make the most of the ingredients that you have on hand for lunch and dinner. One of the ways to make cooking at home for your family easier is by preparing meals that you can freeze. On those occasions when you don't feel like starting from scratch, pull one of these delicious meals from the freezer, heat it up in the oven, and say bon appétit.

One of the other benefits of cooking homemade freezer-friendly recipes is that they're often healthier than store-bought versions. Take Mozzarella Sticks, for example&mdashwhile our version doesn't stray too far from the kind that you'd find in the grocery store, there are far fewer additives in the breading when you prepare them at home. Our recipe calls for breadcrumbs, which you can make yourself with stale bread, Parmesan, and dried herbs. When it's time to cook, you can take them directly from the freezer to deep fry.

Another favorite that everyone in your family will love is Crunchy Panko Salmon. Just dip wild-caught salmon fillets in panko breading, freeze, and bake whenever you're in the mood for super crispy fish. If you'd like to whip up the Salmon and Spinach Potpie that's pictured here, you can make the pie crust in advance and freeze it to save prep time. Defrost the dough on the day you'll make the pie and then all you have to do is prepare the filling, assemble the dish, and bake.

From appetizers to dinner, these freezer-friendly recipes are sure to please your family.


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