Community recipe
Crispy Potato, Pea & Cheddar Cakes with Lemon-Dill Yogurt
Golden-edged potato cakes get a bright, familiar lift from sweet peas, sharp cheddar, and a cool lemon-dill yogurt dip. Grating and squeezing the potatoes well is the key to crisp outsides and tender centers; the cakes are pan-fried in batches and held warm while you finish.
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Difficulty
- medium
Get ready
Ingredients
- 650 g russet potatoes, peeled and grated
- 2 scallions, finely sliced
- 10 g fresh dills, finely chopped
- 1 lemon, zested and juiced
- 170 g plain greek yogurt
- 0.25 tsp fine salt
- 120 g frozen peas, thawed, drained, and half lightly crushed
- 1 large egg
- 45 g all-purpose flour
- 50 g panko breadcrumbs
- 90 g sharp cheddar, grated
- 1 tsp fine salt
- 0.25 tsp black pepper
- 3 tbsp neutral oil
Make it
Instructions
- 01
Set up and prepare the potatoes
Set a wire rack over a rimmed baking sheet and heat the oven to 200°F (95°C) so finished cakes can stay warm. Set out a box grater, a clean kitchen towel, a mixing bowl, and a large nonstick or well-seasoned skillet. Rinse and scrub 650 g russet potatoes, peel them, and grate them on the large holes of the grater. Gather the shreds in the towel and wring firmly over the sink until they feel quite dry. Rinse 2 scallions, pat dry, and finely slice them; set aside. | Why: Removing excess moisture helps the cakes brown instead of steam.
- 02
Mix the lemon-dill yogurt
Rinse and dry 10 g fresh dill, then finely chop it. Zest the yellow skin of 1 lemon into a small bowl, then cut the lemon and squeeze in 1 tablespoon of juice, catching any seeds. Stir in 170 g plain Greek yogurt and ¼ tsp fine salt until smooth. Taste and adjust only if needed, then cover and chill while you make the cakes. | Why: A little time in the fridge lets the lemon and dill flavor the yogurt evenly.
- 03
Build and season the cake mixture
Thaw 120 g frozen peas by rinsing them in a fine-mesh strainer under warm running water for about 1 minute; drain well and lightly crush about half with a fork. In a large bowl, beat 1 large egg. Whisk in 45 g all-purpose flour, 50 g panko breadcrumbs, 90 g sharp cheddar, 1 tsp fine salt, and ¼ tsp black pepper. Fold in the squeezed 650 g russet potatoes, 2 scallions, and drained peas until evenly coated. The mixture should clump when pressed; if it feels loose, wait 2 minutes for the crumbs to absorb moisture. | Why: The egg, flour, and crumbs hold the grated vegetables together, while measured seasoning keeps each bite flavorful.
- 04
Pan-fry until crisp and golden
Set the skillet over medium heat for 2 minutes; it is ready when a small shred sizzles gently on contact. Add 3 tbsp neutral oil, swirling to coat the surface. Form the mixture into 8 cakes, about ½ inch thick, and fry in batches without crowding, about 3–4 minutes per side. Adjust the heat so the oil sizzles steadily without smoking. Turn when the undersides are deep golden and the edges look set; the centers should be steaming hot and tender. Transfer each batch to the prepared rack and keep warm in the oven. | Why: Moderate, steady heat crisps the coating while giving the potato centers time to cook through.
- 05
Rest briefly and serve
Turn off the oven. Let the cakes rest on the rack for 2 minutes so their crusts stay crisp, then serve hot with the chilled 170 g plain Greek yogurt sauce alongside. | Why: A short rack rest lets excess surface oil drain without softening the browned crust.
