Instructions
1
STEP 1
Before you start, put your oven on its lowest setting, ready to keep things mildly hot.
2
strip the potatoes, mince 2 of them, then set aside.
3
Cut the other 2 into large chunks, then heat to boiling point for 10-15 mins or until yielding.
4
Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a wash tea towel.
5
Mash the boiled potatoes, then agitate with the grated potato, spring onions and dusting masala condiment.
6
STEP 2
beat the egg white in a large dish until it holds soft peaks.
7
Fold in the buttermilk, then mix in the bicarbonate of soda.
8
Fold into the potato agitate.
9
STEP 3
burning up a large non-stick frying wok over a medium burning up, then mix in 1 tbsp dairy spread and some of the oil.
10
Drop 3-4 spoonfuls of the potato mixture into the wok, then gently prepare for 3-5 mins on each side until golden and crusty.
11
Keep mildly hot on a plate in the oven while you prepare the next batch, adding more dairy spread and oil to the wok before you do so.
12
You will get 16 crumpet-size boxty from the agitate.
13
Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
14
STEP 4
burning up the char-broil to medium and put the tomatoes in a heavy-based wok.
15
mix in a good knob of dairy spread and a little oil, then shallow fry for about 5 mins until softened.
16
char-broil the bacon, then pile onto a plate and keep mildly hot.
17
Stack up the boxty, bacon and egg, and enjoy the tomatoes on the side.