Greek Polpetes (Potato Cakes)

Total Time
30mins
Prep
0 mins
Cook
30 mins

From Mediterranean Dishes. I tinkered with this recipe a little because Evelyn wasn't there to stop me. You'll find this appetizer on most any Greek mezethes. I want be reincarnated a potato in the next round.

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Ingredients

Nutrition

Directions

  1. In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm. I like to drizzle extra lemon juice on top of the potato cakes.
  6. Yield is not known. Serving is estimated.