3 floury potatoes
3 potatoes, peeled, boiled and mashed
150g plain flour
Salt and black pepper
Butter, for frying and serving
- Grate the potatoes (including the skins) into a bowl. Wrap the grated potato in a clean tea towel or some muslin and squeeze very well, removing as much liquid as possible.
- Place the grated potato in a large mixing bowl and combine with the mashed potato.
- Add the flour and season well.
- Gradually mix in the milk; use less milk for a thicker pancake, or more for thinner pancakes that can be used as wraps. Let the batter rest for a few minutes.
- Melt a knob of butter in a heavy frying pan over a medium heat.
- Spoon some of the mixture into the pan and flatten into thick rounds. Cook for 3-4 minutes on each side or until golden-brown. Keep warm in a low oven while you repeat with the remaining boxty.
- Top with crème fraiche, smoked salmon, a crack of black pepper, a squeeze of fresh lemon juice and some watercress leaves.
Per small pancake (per serving): 207kcals, 4.8g fat (2.2g saturated), 36g carbs, 3.5g sugars, 5.4g protein, 3.5g fibre, 0.408g sodium
TOP TIPS: According to Pádraic Óg Gallagher, boxty tastes better the next day! After cooking, let the boxty cool, then wrap in cling film and store in the fridge overnight. When ready to serve, heat the boxty in a pan over a medium heat with a bit of butter.
If you want to find out more amore this staple of Irish cuisine, here’s all you need to know about Boxty.