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You can find all sorts of Irish recipes online honoring St. Brigid, but I chose Boxty Cakes using a recipe from fish eaters.
- ½ pound hot cooked potatoes
- ½ pound grated raw potatoes
- 2 cups flour (see my note below)
- 1 teaspoon baking soda
- 1½ cups buttermilk
- Butter for frying
- Salt and pepper
Drain, peel and mash the hot potatoes. Stir in the raw potatoes, flour and baking soda. Add salt and pepper to taste. Mix well with enough buttermilk to make a stiff batter. Shape into 3 inch patties about ¼-inch thick and fry on hot, greased griddle until crispy and golden on both sides.
Note: I carefully followed the recipe, but the end result tasted more like flour than potatoes. Next time, I’ll try Rachel Rappaport’s recipe posted on Coconut & lime. Her version calls for only ¼ cup of flour.