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 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? [email protected]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.  |
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