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Polpette potato pancakes

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Ingredients for 4 servings:

  • 500 g potatoes
  • 115 g sheep’s cheese
  • 4 spring onions, chopped
  • 3 tbsp fresh, chopped dill
  • 1 egg(s), beaten
  • 1 tbsp lemon juice
  • salt and pepper
  • some flour
  • 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Boil the potatoes in salted water until tender and mash them in a bowl. Crumble the feta cheese and add it to the potatoes along with the spring onions, dill, egg, and lemon juice. Season with salt and pepper. Don’t add too much salt, as the feta is salty. Mix the ingredients well. Cover and let the mixture set in the refrigerator. Form the mixture into balls, flatten them, and dust with flour. Heat oil in a pan and fry the polpette until golden brown.

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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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