These potato cakes reward a patient fry with a shatteringly crisp edge. The herbed yogurt adds brightness without taking over.

Ingredients

  • 500 g floury potatoes, cooked and cooled
  • 2 spring onions, finely sliced
  • 1 egg yolk
  • 3 tablespoons plain flour
  • 3 tablespoons neutral oil
  • 150 g Greek yogurt
  • 1/2 lemon, zest and juice
  • 2 tablespoons chopped dill
  • Salt and black pepper

Method

  1. Mash potatoes with spring onions, egg yolk, flour, salt, and pepper. Form 8 small patties with floured hands.
  2. Stir yogurt with lemon zest, a squeeze of juice, dill, and salt.
  3. Heat oil in a skillet over medium heat. Fry cakes for 3 to 4 minutes per side until dark golden.
  4. Drain briefly on paper, season, and serve with the yogurt.

Serve it with

Add a fried egg and wilted spinach for supper.