Click on the image, above to submit to Pinterest.

Teisenau Tatws Sawrus (Savoury Potato Cakes)

Teisennau Tatws Sawrus (Savoury Potato Cakes) is a classic Cymric (Welsh) for a traditional breakfast griddle cake of a potato dough flavoured with parsley and savory and bound with eggs and flour that is typically served with eggs and bacon. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Savoury Potato Cakes (Teisennau Tatws Sawrus).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Makes:

12

Rating:

Tags : Cake RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Mae rhain yn deisennau rhadell traddodiadol Cymreig 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. Fel arfer maent yn cael eu gweini amser brecwast gyda bacwn ac ŵy

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 bersli wedi ei dorri'n fân
1/2 llwy de o safwy wedi ei dorri'n fân
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 persli a'r safwy. Gwn 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 brecwast gyda bacwn ac ŵy.

English Translation

These are classic Welsh breakfast 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. They are typically served for breakfast with bacon and eggs.

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
1 tsp parsley, finely chopped
1/2 tsp savory, finely chopped (winter savory is traditional)
salt and freshly-ground black pepper, to taste

Method:

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

Season to taste with salt and black pepper then 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 for breakfast as an accompaniment to bacon and eggs.