The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Bacon Floddies

Meats
Northumberland

Grated potato and onion with chopped bacon, seasoned, bound with flour (and sometimes egg) and fried as a small patty. Particularly associated with breakfast in Gateshead.

See also: Bacon Fraise or Froise, Bacon Cakes


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Tyneside Floddies
10oz potatoes, peeled
1 large onion, finely chopped
6oz bacon, rinds off and finely chopped
2oz self raising flour
2 eggs
oil for frying

Method:
Grate the potatoes onto a tea towel, gather it up and squeeze the liquid out. Put the chopped onion into a bowl and add the potatoes, bacon and flour, season. Beat the eggs into the potato mixture
Heat the oil in the frying pan to a medium heat, put ample tablespoonfuls of the potato mixture into the frying pan and flatten them out to form round cakes. Cook on each side until golden brown and cooked all the way through - about 4 minutes each side. Lift out of the pan and drain the oil off on the kitchen paper
Serve immediately with fried eggs and sausages.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats