Dulse Potato Cakes Recipe

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Edible Seashore River Cottage HandbookThese are a great addition to a cooked breakfast and, if fried in sunflower oil rather than pork fat, they make delicious vegetarian ‘fish cakes’.

  • Yield: 12


  • 500 g potatoes, peeled
  • 500 g Dulse, well rinsed and chopped
  • 3 medium onions, peeled and finely chopped
  • 3 tbsp sunflower oil or bacon fat
How to Make It
  1. Cut the potatoes into 4–5 cm chunks and put into a saucepan with the Dulse, onions and enough water to cover by about 4 cm. Bring to the boil, lower the heat and simmer until the potatoes are tender and most of the liquid has evaporated keep an eye on the pan so that the contents don’t stick or burn.
  2. Mash the mixture very coarsely or beat into a rough ‘mash’ with a wooden spoon and shape into 6–7 cm diameter patties.
  3. Heat the oil or bacon fat in a large frying pan over a medium-high heat. Fry the Dulse cakes, in batches if necessary, for about 4–5 minutes on each side or until cooked through and slightly crispy on the outside. Drain on kitchen paper and serve.

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