Greek Polpettes


  • 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 theĀ PolpettesĀ 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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