Patatokeftedes (Potato Croquettes)

Recipe by evelynathens
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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