Tatty patties or potato cakes

    50 min

    As children we used to love coming home from school and fed 'tatty patties' for our tea. They were cheap and cheerful and made a very good filler for children growing up just after the war. I've made them on and off all my life and tweaked them every time by adding whatever is seasonal


    Wiltshire, England, UK
    39 people made this

    Makes: 15 potato cakes

    • 900g (2 lb) baking potatoes
    • 225 to 340g plain flour
    • 50 to 80g finely chopped vegetables of your choice
    • salt and pepper, to taste
    • 1 knob butter

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Prepare the potatoes by cooking for 5 minutes each side in the microwave. Cut into quarters and remove the skins. Mash thoroughly (I use a ricer). A little at a time, add the flour until a dough is formed.
    2. Mix in some vegetables of your choice. I have used various bit and pieces over the years. This latest batch uses some grated winter radish but any seasonal veg can be used. I have even used some very finely chopped lettuce or cabbage. Some people have used finely diced cooked bacon. Just use whatever is to hand.
    3. On a floured board roll out to about 5mm (1/4 in). Cut into rounds and place between layers of cling film.
    4. To eat now, shallow fry for 10 to 15 minutes until golden brown and hot throughout. Serve topped by a knob of butter. Use either on their own or as an accompaniment to a main dish.
    5. If you are going to freeze them then semi-fry them and wrap in pairs in cling-film and when cool place in the freezer.


    The basic recipe can be used as the springboard for your imagination. Try adding finely chopped fresh chillies or some finely flaked left over fish. Fresh herbs bring their own flavours. Basically, try anything!

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