Irish Apple-Potato Cakes

adapted from The Irish Spirit


1 pound baking potatoes, peeled, quartered

2 Granny Smith apples peeled, cored and thinly sliced

2 Tbsp water

4 Tbsp Kerrygold Irish butter, unsalted

1/4 cup minced fresh flat-leaf parsley

1 Tbsp all-purpose flour

Salt and freshly ground pepper

2 Tbsp canola oil


Cook the potatoes in unsalted water until tender.  Drain and mash.  In a medium saucepan combine the apples and water.  Cook over medium heat until the apples begin to break up and are pulpy. Drain. Stir the apples into the potatoes.  Then add 2 tablespoons butter, parsley, and flour.  Mix well.  Taste and adjust the seasoning with salt and pepper.  With floured hands, form the apple-potato mixture into 8 flat cakes.


Heat the oil and the remaining 2 tablespoons of butter in a large skillet over medium heat.  Fry the potato cakes for 2 to 3 minutes on each side or until browned and crisp.


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