Ingredients: • 1/2 pound potatoes, peeled and cut into 2-inch pieces
• 3 tablespoons butter
• 2 tablespoons warm milk
• 1 tablespoon dried mixed herbs (tarragon, thyme, marjoram)
• 2 tablespoons dried parsley
• 1/2 tablespoon ground nutmeg
• Salt and pepper, to taste
• 1 slice Irish traditional bacon, finely chopped
• 2 leaves cabbage, finely chopped
• Flour, for dredging
• Egg wash
• 1/2 cup bread crumbs, for dredging
• 2 tablespoons vegetable oil, for frying
• 1/2 cup whole berry cranberry sauce, warmed Mixed greens
Esther Dunne, for whom this potato cake is named, was a 19th century
provision dealer with a shop at No. 57. Fleet Street, Temple Bar, Dublin.
Using Esther's original recipe from 1850, the chef at Oliver St. John
Gogarty Restaurant (58-59 Fleet Street), serves it as a starter drizzled with
warm cranberry sauce, but it's also delicious with meat or fish.
In a saucepan, cook the potatoes in boiling salted water until tender,
12 to15 minutes. Drain and mash, recover, and return to low heat to dry out
potatoes, 2 to 3 minutes more. Remove from heat, add butter and milk and stir
until smooth. Stir in herbs, nutmeg, salt, and pepper. Cool slightly, 5 to 8
minutes. Meanwhile, in a small fry pan over medium heat, cook the bacon until
crisp. Stir in the cabbage and cook until wilted, 4 to 5 minutes. Add to
potato mix and blend well.
Shape potato mixture into 4 evenly sized cakes. Lightly dredge in flour,
pass through egg wash, then bread crumbs. In a large fry pan over medium high
heat, heat the oil. When hot, add cakes and cook on each side until browned,
3 to 5 minutes. Serve immediately, or transfer to a baking sheet and keep
warm in a preheated 300°F oven for 4 to 5 minutes.
To serve, place one potato cake in the center of a plate, drizzle with
warmed cranberry sauce, and garnish with mixed greens.