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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.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

jlbs (not verified)

7 months 4 weeks ago

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

Judy (not verified)

3 years 1 month 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)

4 years 1 month ago

No green or finely diced onions?

Patricia (not verified)

7 years 1 month 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!!