Recipe by COOKGIRl
From Mediterranean Dishes. I tinkered with this recipe a little because Evelyn wasn't there to stop me. You'll find this appetizer on most any Greek mezethes. I want be reincarnated a potato in the next round.
Top Review by Pesto lover
Excellent recipe which will be a regular for us. I served them with a fried egg on top and with marinated Greek tomatoes, for a wonderful lunch. Thanks for posting such a great recipe.
- 1 lb white potato, peeled (can use leftover mashed potatoes)
- fresh ground black pepper
- 2⁄3 cup feta cheese
- 2 spring onions, green and white parts, sliced thinly
- 2 tablespoons red onions, finely minced
- 2 tablespoons fresh dill, minced
- 1⁄2-1 tablespoon of fresh mint, minced
- 1 egg, beaten
- 1 tablespoon fresh lemon juice, to taste
- flour, for dredging
- olive oil (for frying)
Directions See How It's Made
- In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients.
- While still warm, mash the potatoes with the feta cheese, green onion, red onion, dill, mint, egg, lemon juice, *salt and pepper. *Taste the mixture first before adding the salt because feta itself is quite salty. Place the potato mixture in the refrigerator to firm up. Refrigerate potato mixture until ready to fry.
- Divide the potato mixture into little balls approximately 3/4"-1" in diameter. NOTE: The potato mixture can be prepared ahead of time and refrigerated until ready to cook.
- Flatten the balls slightly and dredge in flour. Heat the olive oil in the pan and fry up the cakes until golden brown on both sides. Drain on paper towel.
- Serve warm. I like to drizzle extra lemon juice on top of the potato cakes.
- Yield is not known. Serving is estimated.