wholesome potato pancakes

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The other night I wanted to try something new with potatoes. So I decided to make a potato pancake, but not the traditional way with left over mashed potatoes. Instead, I decided to boil the potatoes first and and then added a few unique twists like dill and a yogurt dill sauce. I thought there was something rather addicting about them since I ate about 7 of them.

Potato Cakes

4 cups shredded potatoes (preferably russet potatoes)
1 tablespoon dill
1/3 cup parmesan cheese
1 1/2 teaspoons minced garlic
3/4 teaspoon  sea salt
1/4 teaspoon pepper
2 egg whites beaten
Cooking Spray

Fill a large pot with water and add the potatoes. Two large russet potatoes will be more than enough to make 4 cups of shredded potatoes. Boil the potatoes for 40-45 minutes until fork tender. Remover from water and let cool. Once potatoes are cool shred them with a box grater.

Add the potatoes to a bowl and add the rest of the ingredients to the shredded potatoes. Mix all ingredients together. Make potato pancakes that are 2-3 inches in diameter. Afterward, heat a pan and spray with cooking spray. When pan is hot add the potato pancakes and fry on each side until browned. I think these potato pancakes are great with a yogurt dill sauce, which is below.

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Yogurt Dill Sauce

1 cup fat free yogurt
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 tablespoon +2 teaspoons chopped dill
1/2 teaspoon salt
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Put the yogurt in a bowl. Add the remaining ingredients and mix until all ingredients are well incorporated. Refrigerate for a 1/2 hour to let flavors marinate.

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