Potato Patties with Feta

To prepare potato patties, we use old potatoes, while young ones are better baked in the oven. They are excellent as a standalone dish served with a bowl of salad and some creamy or yogurt sauce, but they also make a great side dish for meat and fish dishes.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Potatoes, white

  • pieces Salt, table

  • pieces Spices, pepper, black

  • 1 handful Parsley, fresh

  • 100 g Cheese, feta

  • 1 piece Egg, fresh

  • pieces Breadcrumbs, dried

  • pieces Oil, vegetable oil, canola

Steps

  1. Wash the potatoes thoroughly under running water and scrub them if necessary. Place them in a large pot and cover with cold water, ensuring the water level is about two fingers above the potatoes. Salt the water, place the pot on the stove, and wait for it to boil. Then reduce the heat and cook the potatoes covered for 25 to 30 minutes until they soften. Check if they are cooked by inserting a sharp knife; if it slides in smoothly, drain the potatoes.

  2. Once the potatoes have cooled slightly, peel them and finely grate them into a bowl. Add salt and ground pepper to taste, grated or crumbled feta cheese, chopped parsley, and an egg. Mix the ingredients well to form a uniform mixture. Add breadcrumbs as needed to ensure the mixture is not too soft or sticky. If necessary, refrigerate the mixture for a while to firm it up.

  3. Shape the potato mixture into small patties. If the mixture sticks to your hands, moisten them with cold water. Coat the prepared patties in breadcrumbs, then fry them in hot oil until golden brown on both sides. Drain the fried patties on paper towels if needed, then serve them on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 100 kcal
  • Fat: 3.46 g
    • Saturated Fat: 2.05 g
  • Carbohydrates: 12.05 g
    • Sugars: 1.28 g
  • Protein: 3.59 g
  • Fiber: 1.54 g

Advice

Instead of parsley, you can use dill, chives, chervil, or thyme.