Dill Potato Cakes Recipes

DILLED POTATO CRAB CAKES

Steps:

• Place the potatoes in a saucepan, add water to cover and simmer for 10 minutes. Drain well, cool and then peel. Using the coarsest holes on a four-sided grater, shred the potatoes into a mixing bowl.
• Cut the scallions into fine julienne strips about one inch long. Add to the potatoes. Add the crab meat, dill seed, celery seed and cayenne and toss together with a fork. Add the egg and mayonnaise and mix well. Season liberally with salt and pepper.
• Heat half the butter and half the oil in a skillet until sizzling. Form the potato mixture into small patties, about three inches across. Carefully lay half the patties into the skillet and fry over medium heat until light brown, three to five minutes on each side. Repeat with the remaining butter, oil and potato cakes. Serve hot, with a little sour cream on top.

DILL POTATO CAKES

Steps:

• Preheat oven to 450 degrees.
• Sift flour into a bowl, and add the butter, salt and dill.
• Mix in the mashed potato and enough milk to make a soft, pliable dough.
• Roll out the dough on s well floured surface until it is fairly thin.
• Cut into several neat rounds with a 3 inch round cutter.
• Grease cookie sheet, place cakes on it and bake for 20-25 minutes until risen and golden.

DILL AND POTATO CAKES

Steps:

• Preheat oven to 450. Grease a baking sheet.
• Sift the flour into a bowl and add the butter, salt and dill.
• Mix in the mashed potato and enough milk to make a soft, pliable dough.
• Roll out the dough on a well floured surface until fairly thin.
• Cut into circles with a 3-inch cutter.
• Place the potato cakes on the baking sheet and bake for 20-25 minutes until risen and golden.

POTATO & DILL PANCAKES WITH GRAVADLAX

Steps:

• Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on - you'll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
• Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
• Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.