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Dill and Potato Cakes

Photo Credit
C. Quinnell
The Editors
Yield
Makes about 25 cakes
Category
Potatoes
Course
Side Dishes
Preparation Method
Cook
Sources
Yankee Magazine
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Our Dill and Potato Cakes recipe combines two classic flavors in a simple and savory way. Six ingredients turn into a scrumptious and sophisticated side dish. Move over mashed potatoes, dill and potato cakes have arrived! 

To grow your own dill, see our Growing Guide for Dill.

Ingredients
1 cup self-rising flour
2 tablespoons butter, softened
Salt, to taste
1 tablespoon finely chopped fresh dill
2 cups freshly mashed or leftover potatoes
1/8 to 1/4 cup milk, as required
Instructions
  1. Preheat oven to 400°. 
  2. Sift flour into a bowl, and add butter, salt, and dill. Mix in mashed potatoes and just enough milk to blend ingredients into a soft dough. 
  3. Form round cakes with your hands, about 3 inches in diameter and 1/2 inch thick. 
  4. Place the cakes onto a greased baking tray and bake 20 to 25 minutes, without turning, or until golden. Serve warm.
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The Old Farmer's Almanac Editors

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Comments

jlbs (not verified)

2 months ago

Any idea how these would turn out using gluten free flour?

Judy (not verified)

2 years 7 months ago

Would this be a good side with Rueben’s? If yrs, would there be a dip to accompany them? Thanks

Dave the Foodie (not verified)

3 years 8 months ago

No green or finely diced onions?

Patricia (not verified)

6 years 7 months ago

I LOVE LOVE LOVE these!! This is one of the best recipes and I paired it with the Irish beef stew and colcannon!! I will be making these again tomorrow only with the left over colcannon. I will make these anytime I have any kind of soup or stew. Thank you so much for this recipe!! I’m still just shocked by how good they are!!