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| These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind. |
Here, Orfhlaith uses spelt flour, which blends in well while adding a subtle, nutty flavour. Technically, this recipe makes 8 farls instead of the traditional 4, but if you prefer, you can roll them into two rounds to yield 4 pieces each.
*Farls are commonly made using leftover mashed potatoes, but if you’d like to make your own mash just start with 4 standard baking potatoes and either boil or bake them:
Makes 8 farls
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Method
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Crisp, golden, and deeply satisfying fritters made with nutty British pearled spelt, thinly sliced white cabbage, and crumbled feta. Served alongside a vibrant, fresh green salsa verde and creamy yogurt for a delightful lunch or light dinner.
