Ulster Potato Cakes

This recipe appeared in the October 2006 issue of Cruising World.

1/2 cup instant potato flakes (plain or with cheese)

1/2 cup plain flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup boiling water

Cooking oil, for frying

Fresh parsley, if available

1 fresh lemon, if available

Combine the dry ingredients and add the water, mixing and kneading to form a very stiff dough. Let stand for 5 minutes. Knead on a floured board and divide into six balls. Pat each into a round cake about 1/4-inch thick. Heat oil. Shallow-fry cakes in a hot pan until golden brown, turning once. Garnish with fresh parsley and lemon. Serve for breakfast with bacon, sausage, and fried eggs -- or as a snack or appetizer. For dinner, potato cakes can be served topped with a savory ground meat sauce, spiced to your liking.