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Potato apple cake
450g/1lb cooked potatoes,
100g/4oz plain flour, sifted
1⁄2 teaspoon salt
1–2 Bramley cooking apples,
peeled, cored and sliced
25g/1oz butter, plus extra
sprinkling of caster sugar
• Mix together the potatoes, flour and salt. Roll the potato mixture into a
round about 2cm/1in thick. Divide into four, and put a couple of layers
of apple on top of two of the sections, then sandwich the other two
sections on top. Pinch around the edges to seal.
• Melt the 25g/1oz butter in a non-stick frying pan over a medium heat.
Cook the cake on both sides for about 20 minutes until browned.
Remove the top sections and dot the apple with butter. Sprinkle with
sugar. Replace the tops and return to the pan until the butter has melted.
Remove carefully to warmed plates, and serve immediately.
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