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
HASH BROWN CAKE WITH DILL SOUR CREAM
Provided by Nancy Fuller
Categories appetizer
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 15
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
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
CRUNCHY POTATOES WITH DILL & ONIONS
Roasties packed with flavour, and they're good for you too... try them with slow-roast lamb
Provided by Sarah Cook
Categories Dinner, Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.
- Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.
Nutrition Facts : Calories 244 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
POTATO CAKES WITH SMOKED SALMON & CREAM CHEESE
Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and caperberry canapés - simply slice into squares and serve
Provided by Miriam Nice
Categories Buffet, Canapes, Starter
Time 2h30m
Yield Cuts into approx 30 pieces
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.
- Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.
- Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray - don't worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
- Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.
Nutrition Facts : Calories 132 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
DILLED POTATO CRAB CAKES
Provided by Regina Schrambling
Categories appetizer, main course
Time 30m
Yield Four to six first-course servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 454 milligrams, Sugar 2 grams, TransFat 0 grams
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
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
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