[Lalwendë]

Tater Cakes

1. Make large expansive Sunday dinner. Make sure you boil too many King Edwards taters.
2. Serve dinner. Eat. Sleep until Antiques Roadshow comes on. Retain the vast amount of leftover taters and allow to cool for 24 hours.
3. Monday teatime. Retrieve cooled taters and mash, dry, with a fork.
4. Add plain flour and mix until you have a dough, not sticky, but floury. Use hands to mix, so you can tell when the taters and flour have bound together. If you make the mixture too dry just add more taters or a bit of cold water.
5. Add flour to work surface and roll out mixture to half an inch thick.
6. Cut out small flat circular cakes using pie cutter; these are for little hobbits. Cut out pan sized monsters for big hobbits.
7. Heat up old frying pan, do not add any grease. Dry cook tater cakes until nicely browned on both sides.
8. Serve with butter. And bacon if greedy.
9. Eat. Hold stomach and groan contentedly.