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Ingredients

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Mashed Potato:

Potato Flapjack:


A new take on an old favourite - your diners will love these potato flapjacks.

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Preparation

  1. Mashed Potato:

    • To make the mash: - bring 450ml water to the boil in a pot with 30g butter and 10g Knorr Professional Aromat Original.
    • Remove from the heat and add 200ml milk. Whisk in the 100g Knorr Professional Mash Flakes, cover and leave for 4 – 5 min. Stir the mash well and leave to cool completely.
  2. Potato Flapjack:

    • Combine mash potato mix, eggs, cake flour, 20g Knorr Aromat Original in a mixing bowl and mix until a consistency of thick flapjack batter is achieved.
    • Heat oil in a frying pan on medium heat. 
    • Drop in 60 ml of batter and fry until golden brown. 
    • Remove and place on paper towel to remove excess oil.
  3. Chef's Tip:

    • For a gluten-free option, replace the cake flour with rice or chickpea flour.
    • You can turn this into a vegan option by using soya or almond milk instead of cow’s milk, tofu instead of eggs and olive oil instead of butter.
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