Makes 10
INGREDIENTS
225g/8oz/2 cups self-raising flour
40g/1/1/2oz/3 tbsp butter
pinch of salt
15ml/1 tbsp finely chopped fresh dill
175g/6oz/scant 1 cup mashed potato, freshly made
30-45ml/2-3 tbsp milk

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Dill and Potato Cakes

Preheat the oven to 230°C/450°F/ 1 Gas 8. Sift the flour into a bowl, and add the butter, salt and dill. Mix in the potato and enough milk to make a soft dough.

Roll out the dough until fairly thin. Cut into neat rounds with a floured 7.5cm/3in cutter. Place the cakes on a greased baking sheet, and bake for 20-25 minutes.