Crispy Potato Cakes with Dill Cream
⏱️ Time
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
🍽️ Servings
8–10 cakes (Serves 4)
🛒 Ingredients
Potato Cakes
2 lbs (900g) potatoes (Russet or Yukon Gold)
4 scallions (finely sliced)
½ cup all-purpose flour
1 egg (beaten)
1 tsp lemon zest
1 tsp salt
½ tsp black pepper
Pinch cayenne pepper (optional)
4–6 tbsp oil or ghee (for frying)
Topping
½ cup crème fraîche or sour cream
2 tbsp fresh dill (chopped)
1 tbsp lemon juice
4 oz smoked salmon (optional)
Flaky salt (for garnish)
👩🍳 Instructions
1. Boil Potatoes
Peel and cut potatoes into chunks
Boil in salted water for 12–15 minutes until soft
Drain well and dry in the pot for 1–2 minutes
2. Mash & Mix
Mash potatoes until smooth
Add scallions, flour, egg, lemon zest, salt, pepper, and cayenne
Mix gently until combined
3. Shape Cakes
Lightly flour hands
Shape mixture into 8–10 patties (¾-inch thick)
Optional: Chill for 15–30 minutes
4. Fry
Heat oil in a pan over medium heat
Fry cakes 4–5 minutes per side until golden and crispy
Cook in batches (don’t overcrowd)
5. Make Topping
Mix crème fraîche, dill, and lemon juice
6. Serve
Place 1–2 cakes on a plate
Add dill cream on top
Add smoked salmon (optional)
Sprinkle flaky salt and garnish with dill
💡 Tips
Don’t overmix (keeps cakes soft)
Chill before frying for better shape
Use starchy potatoes for best texture
🔄 Variations
Add cheese (cheddar or parmesan)
Top with fried/poached egg instead of salmon
Serve plain with sour cream
Perfect for breakfast, brunch, or a light dinner 😍