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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 4 |
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This is delicious. I can't say more. The recipe comes from Martha Day's Vegetarian flip book. Ingredients:
1 lb potato |
4 ounces feta cheese |
4 spring onions or 1 onion, tennis ball- size,chopped |
3 tablespoons chopped fresh dill or 1 1/2 tablespoons dried dill |
1 tablespoon lemon juice |
1 egg, beaten |
flour (for dredging) |
olive oil |
salt & freshly ground black pepper |
Directions:
1. Boil the potatoes in their skins in lightly salted water until soft.
2. Drain, peel the potatoes while warm, place in a bowl and mash.
3. Add the feta cheese crumbled, the spring onions or the onion, dill, lemon juice and egg.
4. Season with salt and pepper (not too much salt: the feta cheese is fairly salted already).
5. Stir well.
6. Cover the mixture and chill about 30 minutes.
7. Divide the mixture in walnut-size balls, and flatten them slightly so they look like little thick cookies (it helps to have a bowl with water on the table to clean the hands after making several patties: they get very sticky!).
8. Dredge with the flour.
9. Heat some oil in a frying pan (like 3 tablespoons) and fry the patties until golden brown on each side.
10. Keep adding little oil when needed.
11. Drain on kitchen paper and serve warm.
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