Recipe for Dill and Potato Cakes | Almanac.com

Dill and Potato Cakes

Photo Credit
C. Quinnell
Makes about 25 cakes
Preparation Method
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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.

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

Preheat oven to 400°. 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. Form round cakes with your hands, about 3 inches in diameter and 1/2 inch thick. Place the cakes onto a greased baking tray and bake 20 to 25 minutes, without turning, or until golden. Serve warm.