Hanukkah Crispy Potato Cake and Dill Buckwheat

Name: Hanukkah Crispy Potato Cake and Dill Buckwheat
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Jewish
Ingredients: 2 lb (900 g) russet potatoes, peeled and coarsely grated; 1 medium (150 g) yellow onion, finely diced; 2 (100 g) large eggs, lightly beaten; 3 tbsp (24 g) all-purpose flour; 1 tsp (6 g) kosher salt; ½ tsp (2½ ml) freshly ground black pepper; ½ cup (120 ml) vegetable oil; 1½ cup (255 g) buckwheat groats, roasted (kasha); 1 medium (150 g) yellow onion, thinly sliced; 2 tbsp (30 ml) vegetable oil; 3 cup (720 ml) chicken or vegetable broth; ¾ tsp (4½ g) kosher salt; 3 tbsp (9 g) fresh dill, finely chopped; 2 tbsp (28 g) unsalted butter

From the MyKitchenBank Kitchen

A two-part holiday side dish combining a golden, crispy pan-fried potato cake with fluffy buckwheat pilaf infused with fresh dill and caramelized onions. The contrasting textures and warm, herbaceous flavors make this a memorable Hanukkah accompaniment to roasted chicken or brisket.

Prep: 25 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 6 servings (1 potato cake + ½ cup buckwheat pilaf each)

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Steps

Before you start

Peel and roughly chop potatoes just before cooking to prevent discoloration
Have all buckwheat pilaf ingredients measured and ready
Pat shredded potatoes very dry with paper towels after squeezing out liquid

1
Sauté onion for buckwheat
- In a medium saucepan, heat 2 tbsp (30 ml) vegetable oil over medium heat.
- Add 1 sliced onion and cook, stirring occasionally, for 8–10 minutes until golden and softened.
- Adjust heat to medium-low if browning too quickly.
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Ready when: Onion is pale golden and tender
Tip: Don't rush this step; slow caramelization builds deeper flavor.
2
Toast buckwheat groats
- Add 1.5 cups (255 g) roasted buckwheat groats to the saucepan with the onions.
- Stir constantly over medium heat for 2–3 minutes to toast and coat with oil.
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Ready when: Groats smell nutty and are evenly coated
Tip: Toasting helps keep buckwheat grains separate and enhances nutty flavor.
3
Simmer buckwheat pilaf
- Pour 3 cups (720 ml) hot broth over the buckwheat and stir in 0.75 tsp (4.5 g) salt.
- Bring to a simmer, then reduce heat to low and cover.
- Simmer for 15 minutes without lifting the lid.
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Ready when: Liquid is absorbed, grains are tender but not mushy
Tip: Don't stir or uncover during cooking, or grains may become gummy.
4
Prepare potato mixture
- While buckwheat cooks, peel and grate 2 lb (900 g) russet potatoes on a box grater or in a food processor.
- Place grated potato in a clean kitchen towel and squeeze firmly over a bowl to remove as much liquid as possible.
- Transfer squeezed potato to a separate bowl and immediately add 1 finely diced onion, 2 beaten eggs, 3 tbsp (24 g) flour, 1 tsp (6 g) salt, and 0.5 tsp freshly ground pepper.
- Stir gently until just combined.
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Ready when: Mixture is uniform and moist, no visible flour streaks
Tip: Squeeze potatoes very dry to ensure crispy cakes; excess moisture creates a soggy interior.
5
Heat oil for potato cakesOven 350°F / 175°C
- Heat 0.5 cup (120 ml) vegetable oil in a large 10–12 inch skillet over medium-high heat for 3–4 minutes.
- The oil should shimmer and just begin to smell hot, reaching about 350°F (175°C).
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Ready when: Oil shimmers and smells hot; a small piece of potato sizzles immediately
Tip: Test oil temperature with a tiny drop of potato mixture; it should sizzle vigorously within 1 second.
6
Form and fry potato cakes
- Using about 0.5 cup (120 ml) potato mixture per cake, carefully form 6 compact rounds and slide into the hot oil (they may not be perfectly round, and that's fine).
- Fry for 5–6 minutes on the first side, undisturbed, until deep golden and crispy.
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Ready when: Bottom is deep golden-brown and crispy; cake edges show caramelization
Tip: Don't move cakes while frying the first side or they won't develop a crust; use a spatula only at the end of cooking to check.
7
Flip and finish potato cakes
- Using a thin spatula, carefully flip each cake.
- Fry the second side for 4–5 minutes until deep golden and crispy throughout.
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Ready when: Second side is deep golden; cakes feel firm when pressed gently with spatula
Tip: If oil is smoking or cakes brown too quickly, reduce heat slightly to medium.
8
Finish buckwheat with dill and butter
- Remove buckwheat from heat and stir in 3 tbsp (9 g) fresh chopped dill and 2 tbsp (28 g) butter.
- Let rest uncovered for 2–3 minutes to allow butter to melt and flavors to meld.
- Fluff gently with a fork.
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Ready when: Butter is fully melted and incorporated; dill is evenly distributed
Tip: Add dill at the end to preserve its bright, fresh color and flavor.
9
Drain and serve
- Transfer potato cakes to a paper-towel-lined plate to drain briefly (about 1 minute).
- Arrange one potato cake on each plate and serve with a generous spoonful of warm dill buckwheat pilaf alongside.
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Ready when: Paper towels have absorbed surface oil; cakes are still warm
Tip: Serve immediately while potato cakes are hot and crispy for the best texture contrast.

Good to know

Tips

For extra-crispy potato cakes, press the mixture firmly into ¾-inch-thick patties with a spatula while frying, rather than letting them puff up.
Buckwheat groats labeled "kasha" are roasted and cook faster; avoid raw, pale buckwheat, which requires longer cooking and different techniques.
If potato cakes stick to the pan, ensure oil is hot enough before adding mixture; use a thin, flexible spatula for flipping.
Pair with sour cream or applesauce on the side for a traditional accompaniment to potato cakes at the Hanukkah table.

Make ahead

Potato mixture can be assembled up to 4 hours ahead, covered and refrigerated; fry just before serving. Buckwheat pilaf can be made up to 6 hours ahead and reheated gently with a splash of broth.

Storage & reheating

Potato cakes are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to recrispen. Buckwheat pilaf keeps refrigerated for up to 3 days; reheat on the stovetop over low heat with a few tablespoons of broth to restore moisture.

Substitutions

fresh dill, finely chopped → 3 tbsp fresh parsley or 1.5 tbsp dried dill. Dill is traditional for Jewish cooking, but parsley offers a milder herb note. Dried dill is more concentrated, so use less.
buckwheat groats, roasted (kasha) → 1.5 cups brown rice or barley. Cooking time may increase slightly. Both grains work well with dill and onion.
vegetable oil → schmaltz (rendered chicken fat, 0.5 cup / 120 ml). Traditional for Hanukkah and adds rich, savory depth to potato cakes.
chicken or vegetable broth → 3 cups hot water with 0.75 tsp salt. Water works in a pinch, but broth adds more flavor to the buckwheat.