Dill Potato Cakes Food

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.

POTATO CAKES

Steps:

• Boil potatoes for 25-30 mins or until mostly soft, but still slightly firm. Potato cakes will hold together best when the potatoes are not totally mushy.
• As the potatoes boil make the Herbed Ranch Salsa by combining all the ingredients in a small bowl. Cover and chill till needed.
• Drain potatoes and mash with skins on in medium bowl. and don't overly mash, just make sure there are small chunks of potato.
• Add remaining potato cake ingredients and mix well.
• Combine breadcrumbs with flour and 1 Teaspoon of Dill in large bowl.
• Combine beaten egg & milk in another large bowl.
• Measure approx 1/2 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty.
• Drop potato mixture into breading mixture, then into egg & milk, and then back into breading mixture. Be sure to cover entire surface with breading. Arrange the potato cakes on a plate, repeat the process with remaining potato mixture.
• Cover and chill the potato cakes for one hour so they will be sure to stick together when fried.
• Heat up shortening in skillet over medium-low heat.There should be about 1" of shortening in the pan.
• Fry the potato cakes in the oil 2-4 minutes or until golden brown, then drain on rack or paper towels.
• Serve with Herbed Ranch Salsa drizzled over top.

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.

POTATO CAKES WITH SMOKED SALMON

Steps:

• In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
• Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
• Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
• Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
• Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
• Decorate each salmon topped pancake with a tiny feather of dill.

DILL AND HORSERADISH POTATO CAKES WITH SMOKED SALMON #5FIX

Steps:

• 1. In a medium bowl, add the potatoes, stir in the eggs, dill and horseradish. Mix well to combine.
• 2. In a nonstick pan, over medium heat, place one ounce spoonfuls of the potato cake mixture into the pan. Cook until golden brown and turn. Cook on the other side until golden brown on both sides. Remove the cooked potato cakes to a serving platter.
• 3. Top the potato cakes with a ruffled piece of smoked salmon and garnish with reserved dill sprigs.

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.

FISH AND POTATO CAKES

Steps:

• Mix all ingredients together except for the breadcrumbs.
• Shape the mixture into 6 patties.
• Press each side of the patty into the breadcrumbs.
• Bake at 350 for 20 minutes.
• Enjoy!

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.