If you’re planning on mashed potatoes this week, then you’re probably planning on leftovers. Save some for boxty.
We’ve well covered this week my Irish-Americanness. One representation of that is taking things from Ireland and passing them off as tradition with absolutely no connexion to them whatsoever.
Boxty is no exception.
It isn’t tradition in my family (actually, arguably, Irish soda bread is) and this recipe wasn’t handed down through the generations—at least through my generations (although one must have stopped somewhere a few generations back on my Dad’s side).
It is, however, traditional. I know this because a recipe here calls itself Traditional recipe for Irish boxty, and the Internet is never wrong.
And these traditional little cakes are delicious. The only conceivable way to improve upon carbohydrates is to fry them, and these little cakes are just that. A mix of mashed cooked and grated raw potatoes, these are simply seasoned and fry up in a pan in no time.
And good thing, too. Your tummy can probably use the fried starches on the morning of March 18th, can’t it?
Because we Irish-Americans celebrate the arrival of Christianity on our little distant emerald isle like we celebrate everything else.
Vegan Boxty/Bacstaí Recipe
By March 12, 2013Published:
- Yield: 16 Small Cakes (8 Servings)
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 40 mins
Enterprising little cakes
- 1/2 c soy milk
- 1/2 t apple cider vinegar
- 250 g mashed potato
- 250 g potatoes Grated
- large knob Earth Balance (EB) Melted
- 250 g all-purpose flour
- 1 t baking powder
- few pinches salt
- oil For frying
- If your potato isn't mashed, then make that first.
- In a small bowl, whisk together the milk and vinegar. Set aside to curdle and form vegan buttermilk.
- Place the mashed potatoes in a large bowl.
- Grate the other potatoes into a tea-towel-lined strainer. Wrap and squeeze out as much water as possible.
- Add the grated potato to the mashed potato. Add the melted EB, then add the flour, baking powder, and salt.
- Mix gently, then add the buttermilk in splashes until it's just wet enough to form a soft dough. Stir until just mixed.
- Divide into quarters. Either divide each quarter again into quarters, roll into balls, and flatten on a floured surface for small cakes; or roll each quarter into a round and flatten on a floured surface for a large cake.
- Heat a heavy skillet over medium heat. Fry the cakes in a little oil until golden, then flip and fry the other side. Remove to a warm plate, draining on paper if necessary (I generally don't).
- If making large cakes, then slice into quarters.
- Serve as a side to Irish stew, or as part of an Irish breakfast (don't forget the whiskey and fags).