Delicious little fried morsels of potato and feta cheese, flavoured with dill and lemon juice.
500 g/ 1 1/4 lb potatoes
115 g/4 oz feta cheese
4 spring onions, chopped
45 ml/3 tbsp chopped fresh dill
15 ml/ 1 tbsp lemon juice
1 egg, beaten
flour for dredging
45 ml/3 tbsp olive oil
Salt and freshly ground black pepper
Serves 4
Boil the potatoes in their skins in lightly salted water until soft. Drain, then peel while still warm. Place in a bowl and mash. Crumble the feta cheese into the potatoes and add the spring onions, dill, lemon juice and egg. Season with salt and pepper (the cheese is salty, so taste before you add salt). Stir well.
Cover the mixture and chill until firm. Divide the mixture into walnut-size balls, then flatten them slightly. Dredge with the flour. Heat the oil in a frying pan and fry the patties until golden brown on each side. Drain on kitchen paper and serve at once.
500 g/ 1 1/4 lb potatoes
115 g/4 oz feta cheese
4 spring onions, chopped
45 ml/3 tbsp chopped fresh dill
15 ml/ 1 tbsp lemon juice
1 egg, beaten
flour for dredging
45 ml/3 tbsp olive oil
Salt and freshly ground black pepper
Serves 4
Boil the potatoes in their skins in lightly salted water until soft. Drain, then peel while still warm. Place in a bowl and mash. Crumble the feta cheese into the potatoes and add the spring onions, dill, lemon juice and egg. Season with salt and pepper (the cheese is salty, so taste before you add salt). Stir well.
Cover the mixture and chill until firm. Divide the mixture into walnut-size balls, then flatten them slightly. Dredge with the flour. Heat the oil in a frying pan and fry the patties until golden brown on each side. Drain on kitchen paper and serve at once.
