Greek Potato Patties Recipes

EASY GREEK POTATO PATTIES WITH CREAMY FETA CHEESE SAUCE

Steps:

• Wash the potatoes then place them with their skins in a pot with plenty of salted water and cook them until tender. Drain and let them cool slightly. Peel off their skin.
• Place the potatoes in a bowl and mash them with a potato masher or pass them through a potato ricer.
• To the bowl with the potatoes, add the Feta, parsley, mint, nutmeg, salt and pepper and mix well. Taste and adjust the seasoning. Add the egg and mix again. If the mixture is too loose to form patties, add some flour, a tablespoon at a time, until the mixture is solid. Cover and refrigerate for 20 minutes.
• Take the bowl out of the refrigerator and form small patties, about 2½". Place the patties on a large plate.
• In a large, non-stick skillet, heat the olive oil under medium-high heat.
• Flour both sides of the patties lightly and cook in the hot oil until golden brown. Turn and cook the second side too. If they brown too fast, lower the temperature. Add more oil to the skillet as necessary.
• Top with a few sliced green onions and serve warm with some Feta Cheese sauce on the side.
• For the Feta Cheese Sauce: Combine all ingredients in a small food processor and mix until fairly smooth. Cover and refrigerate for at least one hour before serving. The sauce can keep in the fridge for a week and can also be used to top baked potatoes or in a salad dressing.

GREEK MASHED POTATOES

Steps:

• Make Chunky Red Mash; add 1/2 pound crumbled feta cheese, 1/4 cup each minced dill, parsley and scallions, and 2 teaspoons minced oregano.
• Chunky Red Mashed Potatoes Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
• See all 50 easy mashed potato recipes

GREEK POLPETES (POTATO CAKES)

Steps:

• In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients.
• 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.
• 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.
• 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.
• Serve warm. I like to drizzle extra lemon juice on top of the potato cakes.
• Yield is not known. Serving is estimated.

GREEK STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

GREEK LEMON POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes in a single layer in a large baking dish or roasting pan.
• Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
• Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

GREEK POTATO PATTIES

Steps:

• Boil potatoes until soft.
• Drain and mash.
• Place in bowl with crumbled feta cheese, spring onions,dill, egg and lemon juice, seasoning to taste.
• Stir well.
• Cover bowl and chill until firm.
• Divide mixture into six big patties, flatten slightly and then dredge with flour.
• Heat oil in pan and shallow fry patties until golden brown on each side.