Irish Potato Farls (Potato Pancakes)
Irish Potato Farls, also known as potato cakes or fadge, are a staple of Irish cuisine, offering a delicious and versatile way to enjoy potatoes. These savory pan-fried treats are traditionally made with leftover mashed potatoes, transforming them into crispy golden disks packed with flavor.
Servings: 4
Calories: 291kcal
Ingredients
- 4 medium Potatoes peeled
- ½ teaspoon Salt for boiling potatoes
- 2 tablespoon Butter melted
- ⅔ cup Flour all-purpose
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ¼ teaspoon Black pepper ground
Instructions
Boil The Potatoes
- Peel four medium size potatoes and place in a pot with enough water to cover the tops by about ½ inch.4 medium Potatoes
- Add the salt, and bring to a boil. Reduce to a low boil for 15-20 minutes, or until fork tender.½ teaspoon Salt
- Drain the water and leave the potatoes in the pot. Cover with a cloth and let site for another 15-20 minutes to dry the potatoes with the retained heat.
- Transfer the cooked potatoes to a large mixing bowl and using a potato masher, break up the potatoes until all the chunks are broken up and the mash is uniform in texture.
- Add the melted butter, flour, baking powder, salt, and pepper. Mix by hand, or an electric mixer (on low speed) until a shaggy dough forms.2 tablespoon Butter, ⅔ cup Flour, ½ teaspoon Baking powder, ½ teaspoon Salt, ¼ teaspoon Black pepper
- Turn the dough out on a floured work surface and knead lightly, mixing in the flour. Use your floured hands to work the sticky dough into two balls and then flatten them into disks.
- Roll each disk out with a floured rolling pin into circles about ¼" thick and cut each into quarters.
- Heat a large dry frying pan (no oil or butter) and fry the farls for 3-4 minutes on each side until cooked through. They will be golden brown with dark patches.
Serving Instructions
- When ready to serve, reheat the farls by frying a second time with a little butter.
Notes
- Use cold or cooled mashed potatoes for easier handling and shaping.
- Don't overmix the dough, as this can make the farls tough.
- Ensure the oil is hot enough before adding the farls to prevent them from becoming greasy.
- Don't overcrowd the pan while frying, as this can lower the oil temperature and lead to uneven cooking.
Nutrition
Calories: 291kcal | Carbohydrates: 53g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 693mg | Potassium: 923mg | Fiber: 5g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 3mg