Truffle & Dill Potato Cake

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nowayjosecuisine649.10last yearWaivio3 min read

Elevate your next meal with these exquisite Truffle and Dill Potato Cakes. This dish seamlessly combines the earthy richness of truffles with the refreshing taste of dill, resulting in a luxurious yet approachable appetizer or side dish. The crispy outer layer gives way to a soft, flavorful interior that will leave a lasting impression on your taste buds.

Ingredients

🍄 3 tablespoons truffle oil
🥔 6 potatoes
🍞 1 cup breadcrumbs
🌿 1 tablespoon dill, chopped
🧂 Salt to taste
⚫ Black pepper to taste
🌽 Cornstarch, as needed

Instructions

1- Prepare the Potatoes:

Begin by boiling the potatoes with their skins on until they are fork-tender. This should take about 15-20 minutes.

2- Mash the Potatoes:

Drain the water and transfer the boiled potatoes into a large mixing bowl. Add the truffle oil and mash them until smooth. You can leave the skins on for added texture and flavor.
Season the mashed potatoes with salt and black pepper to taste.
Stir in the chopped dill to evenly distribute the flavor.

3- Mix in Breadcrumbs:

Gradually add the breadcrumbs to the mashed potatoes, mixing until you have a thick, cohesive mixture that holds its shape.

4- Form the Cakes:

Take a portion of the potato mixture and shape it into cakes of your desired size. Typically, a diameter of about 3 inches works well.

5- Prepare the Coating:

Pour some cornstarch into a shallow bowl. Lightly coat each potato cake by passing it through the cornstarch, dusting off any excess.

6- Cook the Potato Cakes:

Heat a non-stick skillet over medium heat and add a tablespoon of oil. Once the oil is hot, carefully place the potato cakes into the skillet.
Cook each cake for about 3-4 minutes on each side, or until they are golden brown and crispy.

7- Serving Suggestions:

These Truffle and Dill Potato Cakes are best enjoyed warm, served as a luxurious appetizer or a delightful side dish alongside grilled poultry or beef.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6 cakes
Equipment: Large mixing bowl, potato masher, non-stick skillet, shallow bowl

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