Teisen Datws (Welsh Potato Cakes)
Crispy golden potato patties pan-fried in rich rendered bacon fat. Tender and fluffy on the inside with a savoury, crisp crust.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Heavy frying pan or bakestone
- •Potato masher
- •Large mixing bowl
- •Round pastry cutter or knife
- •Fish slice or spatula
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16 g
- carbs
- 34 g
- fibre
- 3 g
- protein
- 8 g
- calories
- 310 kcal
Instructions
- 1
Fry the diced streaky bacon in a frying pan over medium heat until golden and crisp.
- 2
Lift out the crispy bacon with a slotted spoon, leaving the rendered fat in the pan.
- 3
Mash the warm boiled potatoes in a large bowl until completely smooth and free of lumps.
- 4
Stir the melted butter, warm milk, salt, black pepper, and sliced spring onions into the mash.
- 5
Sift the plain flour and baking powder directly into the potato mixture.
- 6
Work the mixture gently with your hands to form a soft, pliable, non-sticky dough.
- 7
Turn the dough onto a lightly floured surface and pat out to 1.5 cm thickness.
- 8
Cut into rounds with a 7 cm cutter, re-rolling trimmings gently as needed.
- 9
Reheat the bacon fat in the frying pan over medium heat on the hob.
- 10
Fry the potato cakes for 3 to 4 minutes per side until deeply golden brown.
- 11
Transfer to warm plates and scatter the reserved crispy bacon over the top before serving.
Chef's tips
For the flakiest texture, ensure the mashed potatoes are dry and completely free of excess moisture before adding flour. Handle the dough gently; overworking it develops gluten and makes the cakes dense rather than tender. If using cold leftover mash, warm it slightly in a pan to help the flour incorporate smoothly.
Ingredient substitutions
- streaky bacon fat → lard, dripping, or salted Welsh butter for frying
- spring onions → finely chopped fresh chives or very thinly sliced leek greens
- plain flour → gluten-free 1-to-1 plain flour blend
Storage
Store cooled potato cakes in an airtight container in the fridge for up to two days.
Reheating
Reheat in a dry, hot frying pan over medium heat for two minutes per side until hot and crisp.
Common mistakes to avoid
- •Using wet or watery boiled potatoes which requires too much flour and makes the cakes heavy.
- •Frying over excessive heat which burns the crust before the centre is hot.
- •Kneading the dough aggressively rather than bringing it together gently.
Serving suggestions
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