Potato cake

In Victoria, Tasmania, and the Murray River regions of New South Wales, they are referred to as potato cakes.

[1] Potato scallops are typically called "scollops" in northern and central England, and "fritters" in other areas.

This variant is normally a thin slice of potato, dipped in batter and deep fried, with no additional flavouring added except salt and vinegar.

Scottish tattie scones are made from mashed or reconstituted potato and flour and baked on a griddle.

Aloo parathas consist of unleavened dough rolled with a mixture of mashed potato and spices, which is cooked on a hot tawa with butter or ghee.

[6] Aloo paratha[7] is usually served with butter, chutney, or Indian pickles, as the cuisine of various regions of northern and western India.