Celtic Potato Cakes

4-6 potatoes
Milk
Beaten egg
Salt, pepper
3 tablespoons butter
Chopped onion, parsley, grated carrot.

Peel and boil the potatoes in a large saucepan. When they are soft and ready for mashing, drain off the water and place potatoes in a large mixing bowl. Using a strong fork, mash the potatoes until they are light and fluffy.
Add about half the butter, the beaten egg and the seasoning, the onion, parsley and carrot, and gradually add the milk, mixing to the consistency of a good, stiff dough which can be shaped to make patties or cakes. Some people add a little flour, but too much spoils the taste.

Remove potato mixture from the bowl and place on a very lightly floured board, roll out to a thickness of about 2.5 cm. Using the largest size biscuit cutter, or a very sharp knife, cut out rounds from the potato mix.
Place potato cakes in the refrigerator, while you ...

Take a heavy frying pan and place it on the heat (not the hottest setting; the next one down is all right on my stove). Add the rest of the butter and when it has melted, but before it starts to sizzle, place enough of the potato cakes into the pan to fit in easily and to allow for turning.

Brown for several minutes, turn; then repeat the process until the cake is golden-brown all over. Remove from pan and place on paper towel to drain. Add a little more butter and cook the remaining cakes.

They can be served with salad, or with cooked green vegetables, or with a cheese sauce.
(I used this recipe with variations dependent on my pocket when I was a young single mother with two children to feed and not much money. They loved it, and that was a coup as well. A warming dish which can be dressed up or down for any occasion or season.)