Dill And Potato Cakes Recipes

HASH BROWN CAKE WITH DILL SOUR CREAM

Steps:

• For the dill sour cream: In a medium bowl, whisk to combine the sour cream, dill and some salt and pepper. Cover and refrigerate until ready to serve.
• For the hash brown cake: Heat the butter and oil in a large nonstick skillet over medium-high heat. In a large bowl, stir to combine the potatoes, flour, paprika, salt, black pepper, cayenne pepper, eggs, garlic and onion.
• Spread the potato mixture in an even layer to cover the bottom of the skillet and use a spatula to press gently. Cover and cook until the potatoes are warmed through and crisp on the bottom, 8 to 10 minutes. Uncover the skillet and remove from the heat. Place a platter larger than the skillet directly over the top of the skillet and invert the potato cake onto the plate.
• Cut into wedges and serve with the dill sour cream and sprigs of dill for garnish.

DILL POTATO CAKES

Steps:

• Preheat oven to 450 degrees.
• Sift flour into a bowl, and add the butter, salt and dill.
• Mix in the mashed potato and enough milk to make a soft, pliable dough.
• Roll out the dough on s well floured surface until it is fairly thin.
• Cut into several neat rounds with a 3 inch round cutter.
• Grease cookie sheet, place cakes on it and bake for 20-25 minutes until risen and golden.

GOLDEN CRUSTED FISH AND POTATO CAKES WITH DILL YOGHURT

Steps:

• De-bone fish and dice into small cubes (about the size of your little finger tip).
• Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard).
• Combine fish and potato with parsley, salt and pepper.
• Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes).
• Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
• Place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil).
• Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn).
• When finished, place on paper towels to absorb excess oil.
• For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
• Serve with rocket (arugula)/salad and your favourite dressing.

DILL AND POTATO CAKES

Steps:

• Preheat oven to 450. Grease a baking sheet.
• Sift the flour into a bowl and add the butter, salt and dill.
• Mix in the mashed potato and enough milk to make a soft, pliable dough.
• Roll out the dough on a well floured surface until fairly thin.
• Cut into circles with a 3-inch cutter.
• Place the potato cakes on the baking sheet and bake for 20-25 minutes until risen and golden.

DILLED POTATO CRAB CAKES

Steps:

• Place the potatoes in a saucepan, add water to cover and simmer for 10 minutes. Drain well, cool and then peel. Using the coarsest holes on a four-sided grater, shred the potatoes into a mixing bowl.
• Cut the scallions into fine julienne strips about one inch long. Add to the potatoes. Add the crab meat, dill seed, celery seed and cayenne and toss together with a fork. Add the egg and mayonnaise and mix well. Season liberally with salt and pepper.
• Heat half the butter and half the oil in a skillet until sizzling. Form the potato mixture into small patties, about three inches across. Carefully lay half the patties into the skillet and fry over medium heat until light brown, three to five minutes on each side. Repeat with the remaining butter, oil and potato cakes. Serve hot, with a little sour cream on top.

POTATO & DILL PANCAKES WITH GRAVADLAX

Steps:

• Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on - you'll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
• Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
• Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.