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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes in their skins in lightly salted water until soft; drain, then peel while still warm; place in a bowl and mash. | 2. Crumble the feta cheese into the potatoes and add the spring onion, garlic, dill, ground almonds, egg and lemon juice, and season with salt and pepper, to taste. Remember that feta is salty, so taste the mixture before adding the salt. Stir well so that al the ingredients are well combined. | 3. Cover the mixture and chill until it is firm; then divide the mixture into walnut-size balls, then flatten them slightly. | 4. Lightly coat the polpettes with flour; heat the oil in a pan, preferably non-stick and sauté the polpettes until they are golden brown on both sides. | 5. Drain on paper towels and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/4	1/4		-	-	-	-
feta cheese	4	ounces		299.376	4.6381	16.1141	24.1315
spring onion	4		chopped	-	-	-	-
garlic clove	2		crushed	-	-	-	-
dill	3	tablespoons	chopped	60.39	10.9237	3.1639999999999997	2.8789
almond	1	tablespoon	ground	120.22399999999999	0.0	0.0	13.6
egg	1		beaten	71.5	0.36	6.28	4.755
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt				-	-	-	-
black pepper			ground	-	-	-	-
flour				-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5

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