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Feta potato cakes

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Ingredients for 4 servings:

  • 500 g potatoes, floury
  • 4 spring onions or some leek
  • 125 g feta cheese, diced
  • 2 tsp thyme, freshly chopped
  • 1 egg(s)
  • salt and pepper
  • some flour
  • some vegetable oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Boil the potatoes in their jacket potatoes. Mash them after cooking. Finely chop the spring onions and add them to the potatoes. Whisk the egg and add it. Add the thyme, feta cheese, and a little flour, if desired, to make the dough easier to shape. Chill the dough for about 60 minutes, then form it into 12 cakes and coat them in flour. Fry the cakes slowly on both sides in a pan until they are nice and crispy. Make sure you don’t turn the cakes until they are already slightly browned, otherwise they will fall apart easily. Serve with herb curd cheese or tzatziki.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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