POTATO CAKES

Steps:

• Boil potatoes for 25-30 mins or until mostly soft, but still slightly firm. Potato cakes will hold together best when the potatoes are not totally mushy.
• As the potatoes boil make the Herbed Ranch Salsa by combining all the ingredients in a small bowl. Cover and chill till needed.
• Drain potatoes and mash with skins on in medium bowl. and don't overly mash, just make sure there are small chunks of potato.
• Add remaining potato cake ingredients and mix well.
• Combine breadcrumbs with flour and 1 Teaspoon of Dill in large bowl.
• Combine beaten egg & milk in another large bowl.
• Measure approx 1/2 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty.
• Drop potato mixture into breading mixture, then into egg & milk, and then back into breading mixture. Be sure to cover entire surface with breading. Arrange the potato cakes on a plate, repeat the process with remaining potato mixture.
• Cover and chill the potato cakes for one hour so they will be sure to stick together when fried.
• Heat up shortening in skillet over medium-low heat.There should be about 1" of shortening in the pan.
• Fry the potato cakes in the oil 2-4 minutes or until golden brown, then drain on rack or paper towels.
• Serve with Herbed Ranch Salsa drizzled over top.