1 kg potatoes (about 8 or 9) [2,2 pound]
1 teaspoon salt
2 – 3 dl flour [0,4 – 0,6 pint ]
Boil the potatoes unpeeled, then peel them and mash them with 1 teaspoon salt.
Mix in 0,4 – 0,6 pint flour. The less flour used, the better the potato cakes.
Cut the dough into 12 – 14 pieces and roll them out into round 1/10 inch thick cakes, about 8 inches in diameter.
Fry the potato cake in a dry frying pan or on a griddle until they are light in colour, but with brown spots.
Put the potato cakes on top of each other and cover them with a clean slightly damp kitchen towel to keep them soft.