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Dill and Potato Cakes


Yield: 10 to 12 servings

A scrumptious combination of flavors in a simple dish.


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

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