Recipes from Ireland

CLOVER, SC - Dr. Francine
Marz encountered both of
these dishes on a trip to
Ireland. She found them
unique and wanted to share
them with our readers.
Irish Boxty Potatoes
Makes six servings
Ingredients:
1 ½ cups grated raw russet
potatoes
1 cup all-purpose flour
1 cup leftover mashed
potatoes
1 large egg
1 tablespoon skim milk
salt and pepper to taste
¼ cup canola or vegetable oil
Directions:
1. Toss grated potatoes with
flour in a large bowl. Stir
in mashed potatoes until
combined.
2. Whisk egg and milk
together in a separate
bowl and then mix into the
potatoes. Season to taste
with salt and pepper.
3. Heat oil in a large skillet
over medium-high heat.
Drop in potato mixture,
forming patties about 2
inches in diameter. Fry
on both sides until golden
brown, 3 to 4 minutes per
side. Drain on a paper towellined plate. Serve warm as a
side with any entrée.
Irish Seafood
Chowder
Makes six servings
Ingredients:
2 tablespoons butter
½ cup chopped
onion
½ cup chopped
celery
1 leek, cleaned and
chopped
4 ½ cups milk
1 (10.75 ounce) can
condensed cream of celery
soup
1 ½ cups diced russet
potatoes
1 tablespoon dried dill
½ teaspoon red pepper
flakes
¼ teaspoon ground black
pepper
¼ teaspoon caraway seeds
¼ teaspoon dried thyme
salt and pepper to taste
1 (8 ounce) uncooked salmon fillet, cut into cubes 8 ounces uncooked baby shrimp 18 cooked mussels
Directions:
1. Melt butter in a skillet over medium-high heat.
2. Sauté onion, celery and
leek until tender, about 3 to 4 minutes.
3. Add milk, canned soup,
potatoes, dill, red pepper
flakes, black pepper, caraway seeds and thyme. Bring to simmer and cook until potatoes are slightly tender, about 15 minutes.
4. Add salmon and shrimp.
Cook until opaque, about 3 minutes. Season with salt and pepper.
5. Serve warm and top each bowl with three cooked mussels.