Irish Potato Cakes

(MAKES 12)

• 450g/1 1b/2 cups well-mashed cooked potato
• 50 g/2 oz ¼ cup low-fat spread, plus extra for spreading
• 50g/2 oz/ ½ cup wholemeal flour
• A pinch of salt

Beat the potato well, then beat in the low-fat spread, flour and salt. Turn out on to a lightly floured surface and pat out to a round about 1cm/ ½ in thick. Cut into rounds with a plain 7.5 cm/3 in biscuit (cookie) cutter. Re-knead the trimmings and cut again. Cook in a non-stick frying pan (skillet) for about 3 minutes on each side until golden brown. Serve two hot cakes per portion with a scraping of low-fat spread.

Serving suggestions: ½ grapefruit: 1 very low-fat diet fruit yoghurt: coffee or tea.