Dill and Potato Cakes

Recipe for Dill and Potato Cakes
C. Quinnell


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 ½ inch thick. Place the cakes onto a greased baking tray and bake 20 to 25 minutes, without turning, or until golden. Serve warm.


Makes about 25 cakes

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Dill and Potato Cakes

No green or finely diced onions?

I LOVE LOVE LOVE these!! This

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!!