© 2014 Dover Vineyards

Dill and Potato Cakes

 

1 bunch dill

5 medium potatoes (or left over mashed potatoes)

1 small onion, sauteed

sour cream and butter

2 TBS flour

1 egg

salt and pepper to taste

oil for frying

 

If you aren't using left over mashed potatoes, dice the potatoes and boil until soft. Drain, add butter and sour cream, and mash. Then add finely chopped dill, the sauteed onions, flour, egg, salt and pepper. If the mixture is too stiff, add a little more sour cream or butter. Heat about a half inch of oil in the pan. Drop the mixture in the oil and let it brown on one side, then flip. About 4-5 minutes total. Place on a paper towel or wire rack and set in the oven to keep warm as you cook the remaining cakes. Accompany with a spoonful of sour cream mixed with some salt and finely chopped dill!