Irish Appetizer

Paddy's Potato Patties
(Makes 12 pieces)

Crispy little patties, perfect for dipping in a sour cream sauce. Like potato chips...you can't eat (just) one.

Patties
2 lb. cooked baking potatoes
1 C whole milk
2 T butter
1 egg (beaten)
6 scallions (fine dice)
1 tsp. salt
1/4 tsp. pepper
1 egg (beaten)
1/2 C bread crumbs
1 T oil for frying
1 T butter for frying
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Sauce
1 C sour cream
2 T fresh parsley (chopped)
2 T fresh chives (chopped)

Potatoes: boil potatoes till tender (peel before or after cooking). Scald milk in a small saucepan, add to potatoes, and mash with a potato masher. Add butter, 1 beaten egg, scallions, salt & pepper. Cover and chill at least 2 hours, or overnight.

Patties: divide mashed potatoes into 4 sections, then break into 6 smaller pieces, for a total of 24. Roll into small balls then flatten into little patties. Dip each patty in 2nd beaten egg, then coat with breadcrumbs. Let rest for 15 minutes so batter adheres.

Frying: heat oil and butter in a skillet till hot, fry patties in batches, about 2 minutes a side, till golden brown. Drain on paper towels and place in single layer on a platter. Keep warm in 200 oven till all patties are fried. Serve with tooth picks and sauce for dipping.

Sauce: combine the 3 ingredients. Turn out into a small bowl and serve with potato patties.

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Tips & Glossary

A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook.

Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store.

Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter.

Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.