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Boxty with Mustard / Chutney Sauce

Makes 8 pancakes.

  • 1/2 pound boiling potatoes, peeled
  • 1/4 cup + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1 tablespoon canola or other vegetable oil
For the sauce:
  • 2 tablespoons mango chutney
  • 2 tablespoons coarse-grained mustard


1. Cut half the potatoes into 1" chunks. Bring a pot of salted water to a boil, add the potatoes and cook for about 12 minutes, until tender. When done, drain and mash the potatoes.

2. Grate the remaining potatoes through the large holes of a box grater. 

3. Mix the grated and mashed potatoes. Stir in the flour, baking soda and salt. 

4. Add the buttermilk and mix well. 

5. Place the oil in a large skillet over medium-high heat. Drop the potato mixture, a tablespoon at a time, into the pan. Do not crowd the pancakes. Flatten them with the spatula. Cook about 2 minutes, then turn and cook another couple of minutes. 

6. Keep the first batches warm while later batches are cooked. Serve immediately. 

For the sauce:  Mix the chutney and mustard. Serve on the side for diners to add to the boxty as desired. 

Nutritional Estimate: 4 Servings - 2 cakes each, including a portion of sauce. Per serving: 117  Calories; 21 g Total Carbs; 1 g Dietary Fiber; 1 g Sugars; 2 g Fat; 1 mg Cholesterol; 364 mg Sodium; 3 cg Protein. Weight Watchers: 2 points.


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