This recipe is a departure from the traditional potato pancakes of my childhood. I wanted to make potato cakes that were lighter and fresher. Crisp exteriors with pillow-soft centers, they're filled with peas and leeks and lots of fresh dill. It’s a classic combo. A little cooked and crumbled bacon thrown into the batter is a delicious idea too. They rely on frozen shredded potatoes for convenience. No deep fryer is necessary.
My neighbor and husband loved them. They're usually my first taste testers. They told me to share them with you.