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Purple Potato Cakes with Dill Cream Cheese

Purple Potato Cakes with Dill Cream Cheese

Serves 4 | prep Time 30 mins | Cook time 60 Mins

  • 1 LB purple potatoes
  • 2 onions
  • 1 egg
  • 2 tbsps dill
  • 1 tbsp chopped parsley
  • 2 oz grated pecorino romano
  • salt
  • freshly ground pepper
  • nutmeg
  • 1 tbsp vegetable oil

For the dill cream cheese

  • 5 oz softened cream cheese
  • 1/3 cup yogurt
  • 2 tbsps dill
  • 1 tbsp lemon juice

Rinse the potatoes and steam for about 25 minutes, until tender. Preheat the oven to (approximately 400°F). Brush a baking sheet with oil.

Allow the potatoes to cool then peel and coarsely grate. Peel and finely chop the onions. Combine the grated potatoes, onions, egg, dill, parsley and cheese in a large bowl. Season with salt, pepper and nutmeg and mix well. Form the mixture into 12, uniform patties with wet hands. Place on the prepared baking sheet and bake for 25 minutes, until golden brown.

Whisk together the cream cheese, yogurt, dill, lemon juice and a pinch of salt until smooth. Remove the potato cakes from the oven and serve with the dill cream cheese.