Dill and Potato Cakes Recipe

225 g

40 g

1/4 teaspoon

15 ml

175 g

30-45 ml

Self-raising flour

Butter, softened

Salt

Finely chopped fresh dill

Mashed potato, freshly made

Milk

• Preheat the oven to 230^oC/450^oF/Gas 8. 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 7.5cm biscuit cutter.
• Place the potato cakes on the baking sheet, and bake for 20-25 minutes until risen and golden.