Little Potato Cakes with Yoghurt Dip.

Bowl of potato cakes.
Tasty light snack, lunch or dinner.


Little Potato Cakes with Yoghurt Dip

Makes 8

Time: 25 mins prep

These delicious bites can be fried, or baked in the oven without oil at all. Serve with this fresh yoghurt dip, flavoured with a few chives.

For the cakes:

200g potatoes

Pinch of sea salt

120g spelt flour + extra for dusting

2 tsp herbs de provence

1-2 tbsp oil

For the dip:

3 -4 tbsp soya yoghurt or other plant-based yoghurt

1 tbsp chopped chives

Sea salt


  1. Peel the potatoes, cut into large chunks, and boil in salted water for around 15 minutes until soft. Drain and transfer to a bowl. While still warm, mash with a fork until fairly smooth. Add the flour, 1 tsp more salt, and the herbs de provence, and work everything together to a smooth consistency.

  2. Roll out the mix on a generously floured work surface until it is 5mm thick, using a rolling pin which you have also liberally coated with flour. Dust a 6cm diameter round cutter or glass with a flour and stamp out discs.

Cooking Option 1:

  1. Heat the oil in a pan and fry the potato cakes on both sides until golden brown. Remove and drain on kitchen paper, then leave to cool.

Cooking Option 2:

  1. Preheat the oven to 180C.

  2. Place the cakes on a baking tray, lined with baking parchment, and prick each several times with a fork.

  3. Bake in the centre of the oven for 10 minutes, then turn them over and bake for a further 10 minutes, or until they are a pale golden brown colour.

To make the dip:

- Stir together the yoghurt and chives and season to taste with salt and pepper.

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