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Teisenau Tatws (Potato Cakes)

Teisenau Tatws (Potato Cakes) is a classic Cymric (Welsh) for a traditional tea-time griddle cake of a potato dough sweetened with sugar and bound with eggs and flour. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Potato Cakes (Teisenau Tatws).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

6&2013;8

Rating:

Tags : Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae rhain yn deisennau rhadell traddodiadol Cymreig sydd yn cael eu gweini amser te ac sydd wedi eu gwneud o does â thatws. Yn draddodiadol, fe wneid rhain o datws stwns ar ol pryd aalall, ond mae tatws wedi eu coginio ny ffres yn blasu'n well.

Cynhwysion:

635g o datws, wedi eu golch, eu berwi nes yn dyner a'u plicio
30g o fenyn wedi ei doddi
1/2 tsp o halen
1 ŵy
125g o flawd plaen
1 llwy de o bowdwr codi
2 llwy fwrdd o siwgwr brown
1 llwy fwrdd o siwgwr

Dull:

Cymerwch 500g o'r tatws weid eu pobi a'u plicio a pasiwch drwy reisydd (neu stwnsiwch yn drwyadl). Tra mae'r tatws yn dal yn gynnes, cymysgwch i fewn yr halen, y pwodwr codi, y siwgwr brown a'r siwgwr gwy. Gan weithio'n gyflym cymysgwch i fewn yr ŵy yna ychwanegwch ddigon o'r blawd i wneud toes sydd yn feddal on ddim yn cydio. Trowch allan ar wyneb wedi ei flawdio yna rholiwch allan tua 12mm o drwch. Now torrwch yn gylchau gyda thorrwr sconiau. Cynheswch eich radell (neu badell ffrio trwm) ac irwch gyda siwet neu floneg. Ychwanegwdd y teisennau tatws, ychydig ar y tro, a choginiwch am tua 18 munud (gan eu troi hanner fordd drywodd), neu nes fod y teisennau yn euraidd ac wedi coginio drywodd. Gweinwch yn gynnes amser tê gyda menyn.

English Translation

These are classic Welsh tea-time griddle cakes made from a potato-based dough. Originally this was a way of using-up leftover mashed potatoes, but freshly-cooked do taste better.

Ingredients:

625g potatoes, scrubbed, boiled until tender and peeled
30g butter, melted
1/2 tsp salt
1 egg
125g plain flour
1 tsp baking powder
2 tbsp brown sugar
1 tbsp granulated sugar

Method:

Take 500g of the cooked and peeled potatoes and pass through a potato ricer (or mash thoroughly). Whilst still warm, work in the salt, baking powder, brown sugar and granulated sugar.

Now quickly mix in the egg then add enough of the flour to give you a soft but not sticky dough. Turn out onto a floured work surface and roll out about 12mm thick. Now cut out rounds with a scone cutter.

Pre-heat your griddle (or heavy-based frying pan) and grease with suet or lard. Add the potato cakes, in batches, and cook for about 18 minutes (turning half way through), or until golden brown and done through.

Serve warm at tea-time, accompanied by butter.