- 1 lb
- potato, peeled and cut into chunks (white potatoes in original recipe but yellow or red potatoes will work out fine!)
- salt, to taste
- black pepper
- 2/3 c
- feta cheese
- spring onions/scallions, green and white parts, thinly sliced
- 2 Tbsp
- red onion, finely minced
- 2 Tbsp
- fresh dill, finely minced
- egg, beaten
- 1 Tbsp
- fresh lemon juice, to taste
- flour, for dredging
- olive oil or grapeseed oil, for frying
How to Make Greek Polpetes (Potato Cakes)
- 1In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients.
- 2While 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. Always refrigerate the potato mixture until ready to fry.
- 3Divide 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.
- 4Flatten the balls slightly and dredge in flour. Heat the olive oil in the pan on medium heat (but no higher!) and fry up the cakes until golden brown on both sides. Drain on paper towel.
- 5Serve warm. I like to serve lemon wedges on the side.
Please note: the yield is not known. Servings are estimated.