Medium

Potato Farls with Creamy Chive

These farls are cooked to golden perfection on a griddle or pan. They offer a hearty, comforting texture and a mildly savoury flavour that pairs well with a variety of toppings and dishes..

Cooking time30 minutes
Preparation time30 minutes
Servings10 portions

recipe image Potato Farls with Creamy Chive

Very Low

INGREDIENTS
PREPARATION

1.2 kg Maris Piper potatoes
160 g plain flour
Salt and Pepper
60 g Flora Plant B+tter unsalted (room temperature)
60 g Flora Plant B+tter Salted (for frying)
30 g chives
200 g Violife Creamy

Peel and chop all the potatoes into equal size pieces.
Bringing to the boil in salted water until soft and cooked through.
Drain the potatoes and press the potatoes through a ricer or sieve.
Add to the potatoes the unsalted B+tter, flour and plenty of salt and pepper, mix to form a dough.
Flatten the dough into a disc, roll out to approx. 2cm deep and cut into triangles.
Melt the Salted Flora Plant B+tter in a frying pan and fry the triangles of dough until golden on both sides.
Finely chop the chives and mix with the Violife creamy.
Serve with the pan-fried potato farls.