Dill and Potato Cakes
|Self rising flour||8 Ounce (225 Gram)|
|Butter||3 Tablespoon, softened|
|Chopped dill||1 Tablespoon|
|Mashed potato||6 Ounce (170 Gram)|
1. Preheat the oven to 450°F/ 230°C/Gas 8. 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.
2. Roll out the dough on a well-floured surface until it is fairly thin. Cut into neat rounds using a 3 in (7.5 cm) cutter.
3. Grease a baking sheet, place the cakes on it, and bake for 20—25 minutes until risen and golden.