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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients. | 2. While still warm, mash the potatoes with the feta cheese, green onion, red onion, dill, mint, egg, lemon juice, *salt and pepper. *Taste the mixture first before adding the salt because feta itself is quite salty. Place the potato mixture in the refrigerator to firm up. Refrigerate potato mixture until ready to fry. | 3. Divide the potato mixture into little balls approximately 3/4"-1" in diameter. NOTE: The potato mixture can be prepared ahead of time and refrigerated until ready to cook. | 4. Flatten the balls slightly and dredge in flour. Heat the olive oil in the pan and fry up the cakes until golden brown on both sides. Drain on paper towel. | 5. Serve warm. I like to drizzle extra lemon juice on top of the potato cakes. | 6. Yield is not known. Serving is estimated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white potato	1		peeled mashed	146.97	33.4623	3.5784	0.213
salt				-	-	-	-
black pepper			ground	-	-	-	-
feta cheese	2/3	cup		264.0	4.09	14.21	21.28
spring onion	2		green sliced	-	-	-	-
red onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
dill	2	tablespoons	minced	-	-	-	-
mint	1/2 - 1	tablespoon	minced	0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
flour				-	-	-	-
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.