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greek polpetes (potato cakes)

(1 rating)
Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

From 'Mediterranean Dishes'. I tinkered with this recipe only a little. This easy appetizer recipe can be found on most any Greek mezethes. You can use leftover mashed potatoes for this recipe.

(1 rating)
yield 12 (?) as an appetizer
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For greek polpetes (potato cakes)

  • 1 lb
    potato, peeled and cut into chunks (white potatoes in original recipe but yellow or red potatoes will work out fine!)
  • salt, to taste
  • black pepper
  • 2/3 c
    feta cheese
  • 2
    spring onions/scallions, green and white parts, thinly sliced
  • 2 Tbsp
    red onion, finely minced
  • 2 Tbsp
    fresh dill, finely minced
  • 1
    egg, beaten
  • 1 Tbsp
    fresh lemon juice, to taste
  • flour, for dredging
  • olive oil or grapeseed oil, for frying

How To Make greek polpetes (potato cakes)

  • 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. Always refrigerate the 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 on medium heat (but no higher!) and fry up the cakes until golden brown on both sides. Drain on paper towel.
  • 5
    Serve warm. I like to serve lemon wedges on the side. Please note: the yield is not known. Servings are estimated.
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Categories & Tags for Greek Polpetes (Potato Cakes):

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