Potato, Feta and Parsley Cakes

READY IN: 30mins
Recipe by Evie3234

Quick and easy

Top Review by rsarahl

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!

Ingredients Nutrition


  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.

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