Potato, Feta and Parsley Cakes

Total Time
30mins
Prep 20 mins
Cook 10 mins

Quick and easy

Ingredients Nutrition

Directions

  1. Peel and dice the potatoes and boil until tender.
  2. Drain and return to the hot pot to steam dry for a minute.
  3. Mash thoroughly.
  4. Mash in the butter, then the egg.
  5. Mix in the feta cheese.
  6. Season with salt and pepper and stir in the parsley.
  7. Form into patties and dip in the flour.
  8. Fry in hot oil until golden brown on both sides, approx 3-5 minutes.

Reviews

(4)
Most Helpful

Nice recipe: great flavor, nice texture with the crispy fried coating and smooth interior. I made these potato cakes as a side dish with great results... using idaho russets I made 6 "burger-size" cakes. 1 cake made the perfect side to lemon garlic roasted chicken and minted baby peas. As a side, I would say that this recipe would serve 4-6; as a vegetarian main entree I agree that this would make 2 generous servings. This would be a great way to use up leftover mashed potato, but is good enough to demand boiling those potatoes specifically to make these cakes! I did have to use a little extra butter because my mixture was dry(I think it's due to the variety of potato). Any suggestions on a better variety of potato for this recipe? In any case, it's a keeper. Thanks!

rsarahl September 12, 2002

Great recipe but they fell apart a bit. However everyone liked it from age 21 months to 40 years. Definitely worth a go.

Missy Wombat June 28, 2009

We had to use russets and I found that the patties fell apart a bit...how much oil would you need for frying them?? With the leftovers, I am going to make them more mini patties and see if they fry a little better that way. Thanks for sharing and easy comforting recipe.

Chef Pollo February 04, 2009

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