Potato Cakes

These potato cakes are a timeless dish that everyone is sure to love.

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Potato cakes
Serves 4 Cook 10 minutes Prep 10 mins

500g large potatoes, peeled, cut into 5mm-thick slices
1 cup (150g) self-raising flour
1 tsp salt
1 cup (250ml) chilled soda water
Vegetable oil, for deep frying
Green salad, to serve
Chilli mayonnaise, to serve

1. Cook potato slices, 3-4 at a time, in a large saucepan of boiling water, for 4 mins or until almost tender. Use a slotted spoon to transfer to a cooling rack to cool. Set aside for 10 mins to dry.
2. Combine the flour and salt in a large bowl. Make a well in the centre and gradually add soda water to form a smooth batter.
3. Add enough oil to a medium saucepan to come 10cm up the side. Heat over medium-high heat to 180°C (when the oil is ready, a cube of bread turns golden brown in 15 seconds).
4. Working in small batches, dip potato slices into batter, allowing excess to drip off. Carefully add 3 potato slices to the pan. Cook for 3 mins or until golden brown and crisp. Use a slotted spoon to transfer to a plate lined with a paper towel. Season with salt. Repeat with remaining potato slices.
5. Serve immediately with salad and mayonnaise.

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