Food
Dill and Potato Cakes
By Yankee Magazine|Jan 14 2011|
A scrumptious combination of flavors in a simple dish.
Yield
10 to 12 servings
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.
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!