DILL POTATO CAKES
Make and share this Dill Potato Cakes recipe from Food.com.
Provided by Suzie_Q
Categories Breads
Time 35m
Yield 10 biscuits, 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 138.4, Fat 3.9, SaturatedFat 2.4, Cholesterol 10, Sodium 422.5, Carbohydrate 22.4, Fiber 1, Sugar 0.4, Protein 3
DILL AND POTATO CAKES
Make and share this Dill and Potato Cakes recipe from Food.com.
Provided by dicentra
Categories Potato
Time 35m
Yield 10 cakes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 138.4, Fat 3.9, SaturatedFat 2.4, Cholesterol 10, Sodium 422.5, Carbohydrate 22.4, Fiber 1, Sugar 0.4, Protein 3
POTATO & DILL PANCAKES WITH GRAVADLAX
A lazy brunch of fluffy, blini-style potato cakes topped with a Scandinavian-inspired smoked fish salad
Provided by Lucy Netherton
Categories Breakfast, Brunch
Time 1h35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 288 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 3.6 milligram of sodium
DILL AND HORSERADISH POTATO CAKES WITH SMOKED SALMON #5FIX
5-Ingredient Fix Contest Entry. This is a great recipe for an appetizer to serve when you want to impress. It's flavorful, simple and makes for a striking presentation.
Provided by brose383
Categories Potato
Time 30m
Yield 24-30 potato cakes, 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 24, Fat 1.1, SaturatedFat 0.3, Cholesterol 19, Sodium 126.6, Carbohydrate 0.1, Sugar 0.1, Protein 3.3
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