Patatokeftedes (Potato Croquettes)

READY IN: 1hr
Recipe by evelyn/athens

As we do them in Greece.

Top Review by Pets'R'us

Very good croquettes. I used Parmesan cheese but the flavor did not come trough enough. Maybe I will use more next time or the Kefalotiri is just a better cheese to use. I coated them in greadcrumbs and fried them in olive oil. Served them with roast chicken and steamed runner beans.

Ingredients Nutrition

Directions

  1. Rice the potatoes.
  2. Add the egg, onions, parsley or cilantro, cheese and pepper.
  3. Taste and add salt if not salty enough.
  4. Combine well and refrigerate for 2 hours before proceeding with recipe.
  5. Shape the potato mixture into'meatballs'.
  6. Dredge in flour, flattening slightly, and fry in hot oil (we use olive oil in Greece, but vegetable oil can be used instead).
  7. Drain on paper towels.
  8. Serve hot or warm.
  9. Note: Breadcrumbs can also be used to dredge the potato croquettes instead of the flour.
  10. This results in a crisper exterior.

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