Greek Polpetes Potato Cakes
Crispy on the outside and tender on the inside, Greek Polpetes Potato Cakes are a delightful fusion of comfort and Mediterranean flavors. Made with creamy Russet potatoes, tangy crumbled feta cheese, and a fragrant blend of fresh dill and parsley, these golden-brown potato cakes are packed with flavor in every bite. The addition of finely chopped onion and perfectly seasoned with black pepper and salt makes them irresistibly savory. Shaped into patties and pan-fried in olive oil, these potato cakes develop a satisfying crunch while remaining soft and fluffy inside. Perfect as an appetizer, side dish, or light vegetarian main course, they pair wonderfully with a dollop of tangy tzatziki sauce or a crisp mixed salad. Quick and simple to prepare, this versatile dish is your ticket to an authentic Greek-inspired meal the whole family will love.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 120 grams Feta cheese, crumbled
- 1 medium Onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 2 large Eggs
- 60 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 4 tablespoons Olive oil, for frying
Instructions
Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot of salted water and bring to a boil.
Cook the potatoes until they are fork-tender, roughly 10-12 minutes. Drain and allow them to cool slightly.
Mash the potatoes in a large mixing bowl using a potato masher or fork until smooth.
Add the crumbled feta cheese, chopped onion, parsley, dill, eggs, flour, salt, and black pepper to the mashed potatoes. Mix thoroughly until all ingredients are evenly combined.
Shape the potato mixture into small, patty-shaped cakes, roughly 7-8 cm in diameter and about 1.5 cm thick. Place them on a platter or baking sheet lined with parchment paper and chill in the refrigerator for 15 minutes to firm up.
In a large frying pan, heat the olive oil over medium heat.
Once the oil is hot, carefully place a few potato cakes into the pan, making sure not to overcrowd them. Fry for 3-4 minutes on each side, or until golden brown and crispy.
Remove the cooked potato cakes from the pan and transfer them to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining potato cakes, adding more olive oil to the pan if necessary.
Serve the Greek Polpetes Potato Cakes warm with a side of tzatziki sauce or a fresh salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 3875 mg | 168% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 15.3 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 787 mg | 61% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4440 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
