In Ireland, too, the potato is extremely popular in dishes and there are many classics with this versatile vegetable. One of those dishes is Boxty, a traditional Irish potato pancake. With simple ingredients, but with creamy anchovies, it’s just that little bit different.
Lunch dish, serves 4. Preparation time 45 minutes
• 250 grams of floury potatoes, peeled
• 250 grams of waxy potatoes, peeled
• 4 spring onions
• 250 grams of patent flour
• 2 sachets of baking soda (no baking powder!)
• 250 ml of buttermilk
• 2 heaped teaspoons of anchovy paste
• 1 cup of crème fraîche
• ½ tablespoon of mayonnaise
• 2 tablespoons of capers
Cut the floury potatoes into cubes and boil them in salted water until soft.
Grate the other potatoes coarsely. Put a layer of kitchen paper in a colander. Spread the grated potato on the paper. Put another layer of kitchen paper on top and press the moisture out well.
Drain the boiled potato and allow steam to evaporate and cool slightly. Mash the floury boiled potato in a puree masher. Slice the spring onions into very small rings.
Sift the flour with the baking soda over a large bowl. Mix in the puree, grated potato and ¾ of the spring onion. Add plenty of salt and pepper. Add the buttermilk bit by bit (with a hand mixer with dough hooks) until you get a firm batter-dough.
Heat a knob of butter in a frying pan. Put a heap of dough, about 2 tablespoons, in the pan. You can fry 2 to 3 Boxties at a time. Flatten slightly and fry until brown, 3 to 4 minutes per side.
Mix the anchovy paste with the crème fraîche. Add the mayonnaise. Season with salt and pepper. Serve the cream, the rest of the spring onion and the capers with the Boxty.
Ingrid van den Arend, Cook it!
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