Return to Content

Dill and Potato Cakes

Dill and Potato Cakes
1 vote, 2.00 avg. rating (59% score)
by

Yield: 10 to 12 servings

A scrumptious combination of flavors in a simple dish.

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:

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 15 to 20 minutes, without turning, until golden. Serve warm.
Updated Friday, January 14th, 2011

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%

One Response to Dill and Potato Cakes

  1. roberta douglas May 20, 2011 at 12:37 pm #

    I was very disappointed, and kept looking over the recipe to see what i did wrong, but it’s a pretty straightforward deal. All I really tasted was the flour. I’m not giving up though, because in theory, this is a brilliant idea. Thanks!

Leave a Reply

Comments maybe edited for length and clarity.