Teisennau Tatws (Welsh Potato Cakes) is a traditional Welsh (Cymric) recipe for a classic potato cake made from a blend of boiled potatoes, flour, sugar, butter, spice, egg and milk that are fried until golden on both sides before being served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Potato Cakes (Teisennau Tatws).
450g tatws
120g blawd codi
30g siwgwr
30g menyn
1/4 llwy de o sbeis cymysg
1 ŵy
60ml llefrith
Dull:
Pliciwch y tatws cyn eu torri a'u berwi mewn dŵr gyda ychydig o halen. Pan un barod (tua 30 munud) tynnwch y dur a rhoddwch y tatws mewn powlen. Stwnsiwch hwy cyn ychwanegu gweddill y cynhwysion. Cymysgwch nes yn llyfn cyn troi'r does ar wyneb blawdiog a saipio'r toes mewn cylchoedd tua 3mm o drwch.
Trosglwyddwch i hambwrdd pobi wedi ei iro'n dda a phobwch mewn popy wedi ei gyn-gynhesu i 200°C (400°F/Gas Mark 6). Pobwch am tua 20 munud nes i'r teisennau tatws bobi trywodd a lliwio yn euraidd. Gweinwch gyda bacwn a rhoddwch ŵy wedi ffrio neu wedi berwi am ben y teisennau tatws.
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Peel the potatoes before chopping and boiling in lightly-salted water until tender (about 30 minutes). Drain and place in a bowl. Mash the potatoes then add all the remaining ingredients. Stir until smooth then turn onto a floured surface and shape into rounds about 3cm thick.
Transfer to a well-oiled baking sheet and bake in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 20 minutes, or until the potato cakes are cooked through and are golden brown in colour. Serve with bacon and topped with a fried or poached egg.
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