Golden Potato & Dill Cakes

Name: Golden Potato & Dill Cakes
Total time: 75 min
Yield: 4 servings
Ingredients: 500 g Potatoes; 45 g All purpose flour; 1 whole Egg; 8 g Fresh dill; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 tbsp Neutral cooking oil; 100 g Plain yogurt; 1500 ml Water

Small pan-fried potato cakes with tender centres, fresh dill and a spoon of yogurt.

75 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Potatoes500 g
All purpose flour45 g
Egg1 whole
Fresh dill8 g
Salt0.5 tsp
Black pepper0.25 tsp
Neutral cooking oil2 tbsp
Plain yogurt100 g
Water1500 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat, egg and milk.

Method

Cook and dry the potatoes

Peel the potatoes and cut into 3 cm chunks. Cover with the measured water in a saucepan, bring to a boil and simmer for 15–18 minutes until tender. Drain thoroughly, return to the warm empty pan for 1 minute, then mash without milk or butter. Spread in a shallow bowl and cool for 10 minutes.

Shape eight cakes

Wash and chop the dill. Beat the egg. Mix the warm, not hot, potato with egg, dill, flour, salt and pepper. With lightly damp hands, shape into eight equal cakes about 6 cm wide and 1.5 cm thick.

Pan-fry gently

Heat half the oil in a large nonstick frying pan over medium heat. Cook four cakes for 4–5 minutes per side until golden and firm, with the centres reaching 74°C (165°F). Transfer to a plate. Repeat with remaining oil and cakes. Serve two per person with the yogurt.

Dry mashed potato holds together better than leftover mash enriched with cream.

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