Friday, March 12, 2010
7 Days of Irish Luck, St. Paddy's Day: Irish Boxty
It was a while back that I made potato cakes that bordered on
hashbrowns. The potatoes were shredded with onions and seasoned.
Although good, not traditional like Irish Boxty where the potatoes
are blended before cooking.
The supposedly became a staple during the famine when food had to
be stretched. I like to think of them as something more decadent
though, like Irish Crepe! They're rolled with hot savory filling
and gulped down!
Our were filled with cooked cabbage in a mustard sauce with tofu
bacon, grilled to a crisp. (The Irish love their bacon, tofu for me!)
Here is the original post on tofu bacon marinade, I add
paprika and garlic powder now when I have it and cut out all but
1 tablespoon of the soy sauce or use braggs.
Irish Boxty~ Potato Crepes
3-4 medium potatoes, peeled and chopped
1/2 cup soymilk
3/4 cup flour
1/2 tsp salt
Blend your potatoes, adding soymilk if you want to make it easier
on your blender. Add the flour and salt and mix well. You can
adjust these depending on how thick you want your boxty to be.
I like my thin thin, so hopefully you can go from there.
Heat a teaspoon of earthbalance on a skillet at medium to high
heat. Pour about a quarter cup into the skillet, swiveling it
side to side to make sure it spreads evenly and round.
Once it starts to brown just around the edges, you can flip it.
You might have to free it a little, so as not to tear.
After the first, depending on your pan, you may not have to
reoil. To keep them warm, put them on an heat safe plate in the
Roll up with whatever fillings you like and enjoy.