Best Greek Polpetes Potato Cakes Recipes

Greek Polpetes (Potato Cakes) image

Provided by COOKGIRl

Categories Potato

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

1 lb white potato, peeled (can use leftover mashed potatoes)
salt
fresh ground black pepper
2/3 cup feta cheese
2 spring onions, green and white parts, sliced thinly
2 tablespoons red onions, finely minced
2 tablespoons fresh dill, minced
1/2-1 tablespoon of fresh mint, minced
1 egg, beaten
1 tablespoon fresh lemon juice, to taste
flour, for dredging
olive oil (for frying)

Steps:

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

Greek Polpetes (Potato Cakes) image

Provided by C G

Time 40m

Number Of Ingredients 11

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
2 spring onions/scallions, green and white parts, thinly sliced
2 Tbsp red onion, finely minced
2 Tbsp fresh dill, finely minced
1 egg, beaten
1 Tbsp fresh lemon juice, to taste
flour, for dredging
olive oil or grapeseed oil, for frying

Steps:

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. Always refrigerate the 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 on medium heat (but no higher!) and fry up the cakes until golden brown on both sides. Drain on paper towel.
5. Serve warm. I like to serve lemon wedges on the side. Please note: the yield is not known. Servings are estimated.