Fresh flavours for spring
Dill. I’ve always been enticed by this delicate, feathery herb but I’ve never really known quite what to do with it. During yesterday’s trip to the supermarket I decided it was high time I tried it. On impulse, I bought a bunch of dill and decided that I’d figure out what to do with it later.
With the recent sunny days it feels like spring has finally arrived so I wanted something with fresh, clean flavours to reflect the bright weather. I came up with a really simple, light dish – perfect for those times when you don’t want to eat anything too heavy or rich. Here it is:
Potato cakes with crème fraîche
Here are the ingredients, but you’ll notice that I don’t really like to measure when I cook. Nothing in this recipe needs to be exact, you can easily adjust it to suit your own tastes or use whatever ingredients you have available.
For the potato cakes:
A few boiled potatoes
A handful of finely chopped leek
A handful of petit pois
Salt and pepper to taste
Flour and water mixture (made with 3/4 cup water and 3 tbs flour)
Panko breadcrumbs (or ordinary breadcrumbs)
A little butter (for frying)
For the crème fraîche:
Small tub of crème fraîche (I used low fat)
A few spring onions finely chopped
A couple of sprigs of dill
1. Mash potatoes with salt and pepper, then stir in leek and peas.
2. Shape the mash into potato cakes, then dip each one into the flour and water mixture (you could use beaten egg instead if you prefer) and roll in the panko breadcrumbs.
3. Fry over a medium heat with a little butter.
4. Mix the ingredients for the crème fraîche together.
5. Serve the hot potato cakes with a dollop of crème fraîche and enjoy!