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Mashed Potato:

  • Water 450.0 ml
  • Milk 200.0 ml
  • Butter 30.0 g

Potato Flapjack:

  • Mash potato mix 735.0 g
  • Eggs 2.0 pc
  • Cake flour 120.0 g
  • Oil (for frying)
  1. Mashed Potato:

    • Bring water to the boil in a pot with butter and Knorr Professional Aromat Original.
    • Remove from the heat and add the milk. Whisk in the Knorr Professional Mash Flakes, cover and leave for 4 – 5 min. Stir the mash well and leave to cool completely.
  2. Potato Flapjack:

    • Combine all ingredients in a mixing bowl 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.