Irish Vegetarian Boxty Recipe

Prepare grated potatoes

Peel and finely grate raw russet potatoes. Place grated potato into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Reserve the starchy liquid in a bowl and allow it to settle for a few minutes; you can pour off the clearer liquid and keep the thick starch if desired (optional).

In a large bowl combine the squeezed grated potatoes with 3 tablespoons flour, 1 teaspoon baking powder, 1 teaspoon salt and 1 teaspoon black pepper. Add 1 beaten egg and 1 cup buttermilk (or thinned yogurt). Mix gently until incorporated—the mixture should be thick but spoonable; if too thin add up to 1 more tablespoon flour, if too stiff add a splash more buttermilk.

Prepare boiled potatoes in advance: peel, cut into even pieces and simmer until fork-tender, about 15–20 minutes. Drain well and mash while still hot with 1 tablespoon butter, 2 tablespoons milk, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Let cool slightly.

Fold the mashed potato into the potato batter mixture. Combine thoroughly but gently so the batter holds some texture; you should have a cohesive mixture suitable for frying and shaping.

Heat 1 tablespoon butter or olive oil in a skillet over medium heat. Add the sliced leek and sauté for 3–4 minutes until softened. Add the mushrooms and cook until they release moisture and begin to brown, about 5 minutes.

Add the minced garlic, smoked paprika and chopped spinach. Cook, stirring, until the spinach wilts and the mixture is well combined, about 2–3 minutes. Season to taste with salt and pepper, then remove from heat and stir in 1 tablespoon chopped parsley and half the grated cheese (if using). Let the filling cool slightly.

Reserve the remaining tablespoon butter or oil for frying the boxty later. Squeeze any excess moisture from the cooked vegetables before assembling so the boxty won’t be soggy.

Warm a large nonstick skillet or griddle over medium-low to medium heat and add the remaining 1 tablespoon butter or oil. Using a 1/3-cup measure (or your hands), scoop a portion of the combined potato batter into your palm, flatten into a disk about 4–5 inches across. Place about 1–2 tablespoons of the cooled vegetable filling in the center, then top with a second flattened spoonful of batter and seal the edges gently to encase the filling—form into a thick patty.

Place the boxty on the hot skillet and cook 5–7 minutes per side, pressing lightly with a spatula occasionally, until a deep golden brown crust forms and the interior is heated through. Reduce heat if the outside browns too quickly before the center cooks. For larger boxties, cover the pan for a couple minutes to help heat through.

If using cheese, sprinkle remaining cheese on top of the boxty during the last minute of cooking and cover briefly to melt.

Transfer cooked boxty to a plate lined with paper towel to drain briefly and keep warm in a low oven (90–100°C / 200°F) while you cook remaining boxty.

Serve boxty hot with a dollop of sour cream or natural yogurt, a squeeze of lemon, and a sprinkle of chopped chives and remaining parsley. Adjust seasoning with extra black pepper if desired.

Estimated plating: 2–3 boxties per person as a main course with salad, or 1–2 as a side. Leftovers refrigerate up to 2 days and reheat in a skillet to restore crispness.