This is barely a recipe at all! But it is so delicious. Dill is the key to this humble dish. You can make this from leftovers, as I did. Its akin to 'bubble and squeak' but perhaps a little more elegant? It could be served as a starter with a yoghurt and mint sauce or as I did, as part of a 'full English breakfast'!
Ingredients (per person, to make two small patties or one large)
125g cooked potatoes
30g cooked peas
1 heaped tsp chopped dill
Salt and pepper to taste
Oil to shallow fry
Method
Mash the peas, potatoes and dill together. The potato and peas should be fridge cold.
Add salt and pepper to taste.
Using very slightly wet hands, shape the mixture into patties.
Fry the patties in a little oil until browned on each side.
Ingredients (per person, to make two small patties or one large)
125g cooked potatoes
30g cooked peas
1 heaped tsp chopped dill
Salt and pepper to taste
Oil to shallow fry
Method
Mash the peas, potatoes and dill together. The potato and peas should be fridge cold.
Add salt and pepper to taste.
Using very slightly wet hands, shape the mixture into patties.
Fry the patties in a little oil until browned on each side.