Ireland

Farls are round flatbreads or potato cakes from Scotland and Ireland, which are served traditionally cut into quarters. It is noted that the tradition of eating potato farts is associated with Northern Ireland and Belfast. Potato farls are made with a dough made from mashed potatoes, which is seasoned with salt and black pepper and fried until crispy in melted butter.

Preparation time: 60 minutes
Level: Easy
Quantity: for four

Ingredients:
600 g of floury potatoes
100 g wheat flour
50 g of melted butter
Sea salt and black pepper to taste
Butter for frying the farls

Preparation:

1. Peel the potatoes, season the water in the kettle with salt and boil the potatoes until soft.
2. Press the potatoes into a smooth mash using a masher or a potato press.
3. Melt the butter and mix it into the potatoes with wheat flour.
4. Season with sea salt and black pepper. Mix the potato batter until very smooth.
5. Form on baking paper into a disc about 2.5 thick, the size of the bottom of the pan.
6. Melt 4-5 tablespoons of butter in a pan over medium heat, carefully lift the dough disc into the pan and cut it into four with a knife.
7. Carefully move the sectors away from each other with a pan spatula so that the butter can get between the sectors to fry.
8. Fry on each side for 7-8 minutes until the farls are golden brown and slightly crispy.
9. Serve as a side dish to meat dishes or enjoy as is.
   Ready!!