Greek Polpetes (Potato Cakes)
photo by Karen Elizabeth
- Ready In:
- 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)
- 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.
Questions & Replies
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Doubling the recipe allowed for 2 delicious Polpetes per person. Easy recipe, excellent, clear instructions which resulted in a very fine menu item, served with the main course. Following your suggestion, CG, I did serve lemon wedges on the platter with the Polpetes; I noticed the guests took advantage of these lemon wedges. I particularly love the combined flavours of the ingredients at Step 2, above. This delicious recipe could very easily become a favourite in my home, CG, and I thank you.