Potato cakes with dill cream

Potato cakes with dill cream is a Danish recipe. With the fresh and slightly spicy dill cream get the potato pancakes a savory note. The dill cream can be prepared in advance and store covered in refrigerator. For the potato cakes Wash potatoes, peel and rub the top of the food processor coarsely grate. A sieve with cheesecloth or a clean tea towel design, pour in the potatoes and express yourself well by twisting the ends of the cloth.


Expressed potatoes in a bowl. Peel a small onion, cut into very fine dice and mix with the potatoes. An organic egg Stir in the potato mixture and season with salt. Add the flour and mix with the potatoes. Do not use too much flour to get the potato flavor is obtained and no pancakes. The potatoes should be bound only slightly. Preheat the oven to 150 °. Heat a nonstick pan sunflower oil. Bake per serving three small potato pancakes. For each one slightly heaped tablespoons of potato mixture into the hot oil and squeeze flat with a spoon. Only when the edge of the potato pancake begins to brown, reduce heat to medium heat and flip the pancakes with a spatula.


Potato pancakes from the other side is also golden brown, as above to see in the picture, then fry. Ready baked potato pancakes on a baking sheet and keep in a preheated oven at 150 ° heat. Remaining potato cake bake and keep warm. Provide for the dill cream Fresh in a bowl and stir until smooth with cream cheese. Cut two slices of lemon from a bio for decorating and set aside. Remaining lemon with a grater finely grate lemon. The cream with the lemon zest and salt. Add a pinch of garlic powder. Finely chop the dill and stir in the dill cream. Per serving three potato pancakes with dill cream and halved lemon slices on plates.


¤600 g Potatoes
¤1 Onions
¤1 Organic egg
¤20 g Flour
¤4 tablespoons Sunflower oil
¤150 g Creme Fresh
¤50 g Cream cheese
¤1 tsp Lemon peel
¤Garlic powder
¤1 bunch Dill
¤2 Lemon slices

Serves 3 – 508 cal per serving , 30 mins Prep – 30 mins Total