Greek Polpettes
Ingredients
| 1 and 1/4 lb of baking potatoes | ||
| 1 cup feta cheese | ||
| 4 scallions, chopped | ||
| 3 tbs fresh dill, chopped | ||
| 1 egg beaten | ||
| 1 tbs lemon juice | ||
| flour for dredging | ||
| 3 tbs olive oil | ||
| kosher salt and fresh cracked black pepper | ||
| dill sprigs and shredded scallions for garnish | ||
| lemon wedges for serving |
These are savory Greek potato cakes with feta cheese.
- Cook the potatoes in their skins in lightly salted boiling water until soft.
- Drain and cool slightly, then chop them in half and peel while still warm.
- Place the potatoes in a bowl and mash until smooth.
- Crumble the eta cheese into the potatoes then add the scallions, dill, egg and lemon juice.
- Season with salt and pepper. Easy on the salt as the feta is very salty. Mix well.
- Cover and chill in the refrigerator until firm.
- Divide the mixture into walnut sized balls, then flatten them slightly.
- Dredge with flour and shake off the excess.
- Heat the oil in a large saute pan and cook the Polpettes in batches until golden brown on each side.
- Drain on paper towels.
- Serve garnished with dill sprigs and shredded scallions along with lemon wedges.
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