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Prick the potatoes all over and microwave for 4 mins. Turn them over and cook again for 4 minutes. Turn again and cook for 2 minutes. Continue this process adjusting the time till they are cooked.
Prepare your herbs by washing and chopping very finely. Take the potatoes while warm, cut in half and push through a potato ricer straight onto your work surface – no need to remove skin. If you don’t have a ricer, just remove skin and mash thoroughly. Add the salt, butter and herbs to your potatoes then tip on a cup of the self-raising flour. Roughly combine with your fingers then start gently working into a dough till it comes together, adding a little more flour as required.
Roll gently into a log approximately 7cm diameter. Then with a sharp knife cut into discs about 1cm wide. The discs will squash up as the dough is warm and soft, so take each one, roll gently into a ball on a floured work too and press into a flat disc with your palm forming little pancakes.
Heat your frying pan and dry fry the pancakes till golden patches appear on each side. Set aside to cool a little while you prepare your toppings. They are best served a little warm, but you can pre-make them and warm gently in an oven at 160c before serving.