A farl is traditionally a thin, Scottish griddle cake made of oatmeal or flour. Similar to potato pancakes or latkes, these patties use more flour for a bread-like consistency.
1 1/4 pounds potatoes, peeled and halved
2 tablespoons butter or margarine, softened
1 cup all-purpose flour
1/2 teaspoon salt
4 teaspoons vegetable oil
- In a large saucepan, cover potatoes with water and bring to a boil. Simmer for 25 minutes, or until tender. Drain well.
- Return potatoes to saucepan over low heat. Add butter; mash well. Stir in flour and salt. Form into a ball; turn onto a lightly floured surface and knead lightly until smooth.
- Divide dough in half. Roll out first half into an 8-inch circle, about 1/4-inch thick. Cut into quarters; set aside. Repeat with remaining dough.
- In a large skillet, heat part of the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side, or until golden brown, adding more oil if necessary. Serve warm.
Makes 4 servings.