This sweet potato cake is so moist, soft and rich. The recipe is easy to follow and even if you are not an experienced baker ...

Fry the black pudding, give it about three to four minutes per side. To finish off the potato cakes use a heavy based, non-stick pan over a high heat. You do not need to use any oil.

Do you like cakes with interesting additions? Be sure to try this one made with sweet potatoes. Not only does it have a ...

This recipe, a favourite at Darina's Ballymaloe Cookery School, was inspired by the character Flurry Knox's mouthwatering description of potato cakes in the book 'Some Experiences of an Irish R.M ...

For the potato cakes, place the grated potato into a bowl lined with a clean tea towel. Squeeze the tea towel to remove the excess liquid from the potatoes. Place the grated potato into a separate ...

1. Place the stock into a pot and bring to a simmer. Add the carrots, potatoes, scallions, celery, and bay leaf and simmer ...

It’s best to mash potatoes especially for these cakes because if you are anything like me you add plenty of hot milk and butter to your mashed potatoes which will make them too soft to be shaped ...

Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.

Just have your favorite mashed potato for dinner and save some for the cake. Preheat the oven to 350°F (180°C). Grease three 7-inch (18cm) round cake pans with butter and line them with ...

Pour potato chips into a separate bowl. Roll each cake in potato chips until loosely coated. Heat oil in a large sauté pan over medium heat. Once oil is shimmering but not smoking, fry crab cakes ...

It's vegetarian, and I love that it tastes better if you make it a day ahead. The sweet potato cake is easy and features the flavors of the season. It is moist and needs no icing — just dust it ...