Potato Feta and Parsley Cakes
Crispy, golden, and bursting with Mediterranean-inspired flavors, these Potato Feta and Parsley Cakes are the perfect blend of comfort food and gourmet flair. Mashed potatoes are elevated with tangy feta cheese, fresh parsley, and zesty green onions, then bound together with a hint of flour and seasoned to perfection. Pan-fried in olive oil until irresistibly crispy, these versatile potato cakes can be served as a crowd-pleasing appetizer, a savory side dish, or even a light vegetarian main course. With minimal prep time and simple, wholesome ingredients, this recipe is a quick and delicious way to transform pantry staples into something truly special. Garnish with fresh parsley for a finishing touch that’s as visually appealing as it is flavorful!
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Recipe Information
Ingredients
- 4 medium potatoes
- 150 grams feta cheese
- 0.5 cups fresh parsley
- 3 stalks green onions
- 1 large egg
- 0.25 cups all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 tablespoons olive oil
Instructions
Peel the potatoes and cut them into large chunks. Place them in a pot of salted water and bring to a boil. Cook for about 10-15 minutes or until the potatoes are tender when pierced with a fork.
Drain the potatoes and let them cool slightly. Mash them in a large bowl until smooth.
Crumble the feta cheese into the mashed potatoes and mix well.
Finely chop the parsley and green onions. Add them to the potato mixture and stir to combine.
Crack the egg into the bowl and add the flour, salt, and black pepper. Mix thoroughly until the ingredients are fully incorporated and the mixture holds together.
Divide the mixture into 8 equal portions and shape them into flat, round cakes, about 2 inches in diameter.
Heat the olive oil in a large skillet over medium heat. Once hot, add the potato cakes in batches, making sure not to overcrowd the pan.
Cook the cakes for 3-4 minutes on each side or until golden brown and crispy. Place the cooked cakes on a paper towel-lined plate to drain excess oil.
Serve warm as a side dish or light main course, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 3106 mg | 135% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 11.0 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 967 mg | 74% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4857 mg | 103% | |
*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.
