Potato pancakes

225g (8 oz) cooked mashed potato
225g (8 oz) plain flour
225g (8 oz) raw potatoes
1 tsp salt
oil for frying
skimmed milk

Peel raw potatoes and grate into a linen cloth.

Wring out over a basin and catch the liquid.

Leave liquid to settle until the water on top is clear.

Mix the grated potatoes with the mashed potatoes in a bowl.

Discard the clear water from the top of the potato liquid and add the starchy sediment onto the potato mixture.

Add salt and flour. Mix well.

Make a well in the mixture, add a little milk and mix well. Continue adding milk a little at a time until you have a batter of dropping consistency.

Beat well and leave to stand for a few minutes.

Heat a thick based frying pan or griddle and grease with a little oil.

Drop spoonfuls of the batter into the pan and spread out evenly.

Allow the mixture to cook underneath, then turn over carefully and cook the other side.

Serve warm with a sprinkling of sugar.