Mar 16, 2012

Feta, Scallion & Potato Cakes

Feta, Scallion & Potato Cakes

I’m always on the lookout for new potato recipes and I dislike throwing food away. 

In everyday life, these two things translates to me ending up with a fridge full of leftovers—waiting for a ride on my fork of doom—without a clear plan of action.

I hate it when that happens. That’s why I was so thrilled to find a different (different is good in my world) recipe for them in a Dutch potato cookbook. Potato pancakes with feta and herbs. Oh boy.

Tried them, tweaked the heck out of them and fell madly in love with them.
 

Ingredients:

1 pound boiled potatoes (cold)
1 small garlic clove
1/2 cup all-purpose flour (slightly heaping)
2/3 tsp baking powder
1/2 tsp salt
4 oz feta
2 scallions
flat-leaf parsley
1 large egg
1/4 cup of milk
pepper to taste

 
Directions:

My leftover potatoes that were boiled in salted water. Coarsely grate them.
Feta, Scallion & Potato Cakes

 
Well, the 1st time I made these the potatoes were leftovers, now I cooked them for this purpose.
 

Finely mince the scallions. Two of them works for me: you can taste them without them becoming overpowering.
Feta, Scallion & Potato Cakes

Grate the tiniest clove of garlic. You want a hint of garlic in the back ground.
Feta, Scallion & Potato Cakes

Combine the flour, salt and baking powder in a bowl.
Feta, Scallion & Potato Cakes

Crack a large egg in there and pour in the milk. Stir until it’s a lump-free concoction. Lumps = bad.
Feta, Scallion & Potato Cakes

Stir in the garlic.
Feta, Scallion & Potato Cakes

Season with a good pinch of pepper. Crumble in the feta and add the chopped scallions.
Feta, Scallion & Potato Cakes

Here’s what you’ll end up with it.
Feta, Scallion & Potato Cakes

Stir in the grated potatoes.
Feta, Scallion & Potato Cakes

Chop the parsley (you can also use cilantro or chives!) and stir it in.
Feta, Scallion & Potato Cakes

Heat some butter. Almost looks like a Chinese character to me.
Feta, Scallion & Potato Cakes

Drop heaping spoonsful of potato mix into the pan, press them down with an oiled spoon and bake for 3 to 4 minutes.
Feta, Scallion & Potato Cakes

Flip them over and gently press them down a bit more. Give them another 3 to 4 minutes.
Feta, Scallion & Potato Cakes

 
These are fantastic!! They’re like the perfect mix between potato cakes and pancakes. I made 16 of them with these amounts.
 

Pile them up and serve them with steak and peas. It’s finger-licking good.
Feta, Scallion & Potato Cakes

Feta, Scallion & Potato Cakes
Ingredients
    1 pound boiled potatoes (cold)
    1/2 cup all-purpose flour (slightly heaping)
    2/3 tsp baking powder
    1/2 tsp salt
    4 oz feta
    2 scallions
    flat-leaf parsley
    1 large egg
    1/4 cup of milk
    pepper to taste

Directions
    Coarsely grate the potatoes, mince the scallion, chop the parsley and grate the garlic. Combine the flour, salt and baking powder in a bowl. Crack a large egg in there and pour in the milk. Stir until it’s a lump-free concoction. Stir in the garlic.

    Season with a good pinch of pepper. Crumble in the feta and add the chopped scallions, grated potatoes and parsley.

    Drop heaping spoonful of potato mix into the pan, press them down with an oiled spoon and bake for 3 to 4 minutes. Flip them over and gently press them down a bit more. Give them another 3 to 4 minutes.

Meal type: side dish, vegetarian
Servings: 16
Copyright: © kayotickitchen.com

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    23 Comments »

    1. 1

      These look yummy.  I’ll have to give them a try. 
       

      Sheree Knapp on Mar 16, 2012 @ 7:57 pm Reply
    2. 2

      Just a silly question, but did you find one kind of potato worked better than another? 

      Kait on Mar 16, 2012 @ 8:11 pm Reply
    3. 3

      Ooh al my favo. things in one recipe!

      fatima on Mar 16, 2012 @ 8:38 pm Reply
    4. 4

      Ooo! I’m gonna make these tonight to go with my mom’s meatloaf. What a great idea with simple ingredients.

      Amy on Mar 16, 2012 @ 8:50 pm Reply
    5. 5

      Sounds yummy except for the feta cheese. Any suggestions to try other than that. I am just not a feta cheese fan.

      Cairn on Mar 16, 2012 @ 8:55 pm Reply
      1. Only tried them with feta, but I’m sure they’ll work with just about any cheese.

        Kay on Mar 16, 2012 @ 10:50 pm Reply
    6. 6

      I am a keen follower of your blog….these look so delicious can’t wait to try them – I’m on a bit of a feta kick at the moment :)
       

      Nisha Jacob on Mar 16, 2012 @ 10:05 pm Reply
    7. 7

      I made these potato cakes tonight and they were delicious! I was needing a recipe to use up some feta I had in the fridge and this was perfect. Thank you.

      Stephanie (New Zealand) on Mar 17, 2012 @ 9:02 am Reply
    8. 8

      Tried them, love them. Certainly a winner! Thanks Kay!

      Ronald on Mar 17, 2012 @ 11:13 am Reply
    9. 9

      Oh. My. Yum. Pinning these and cannot wait to try them.

      Tabitha (a.k.a. Penny) on Mar 17, 2012 @ 1:39 pm Reply
    10. 10

      Those seem like an Ecuadorian typical dish called “yapingachos”…They use to eat them with avocado salad…yummmy, too.
       

      Rosa Nunez on Mar 18, 2012 @ 4:49 am Reply
      1. I love that name! Had to google them and also see photos with a fried egg on top. Definitely gonna try it.

        Kay on Mar 19, 2012 @ 9:39 am Reply
    11. 11

      These look super yummy Kay! I love potatoes and consider it my comfort food. I’m bookmarking this recipe now.

      Family Meals and Cooking Tips on Mar 20, 2012 @ 3:59 am Reply
    12. 12

      We make something similar, but with different spices.  

      Kayleigh on Mar 26, 2012 @ 3:16 am Reply
    13. 13

      I am making these right now because I just can’t resist! One quick note, though: you mention the salt twice in your list of ingredients :) And I like the idea of the fried egg on top, that’ll be a perfect dinner for me today, thank you!

      Dr. CaSo on Apr 9, 2012 @ 9:08 pm Reply
    14. 14

      Do you think you could make them ahead and freeze them?

      val on Jul 21, 2012 @ 4:45 pm Reply
    15. 15

      In your directions, it said to bake these cute patties but it didn’t say what temperature. 

      So, what is the temperature? Or did you fry them?

      Thanks!
      I couldn’t wait to try this! 

      Sulis on Aug 9, 2012 @ 6:35 pm Reply
      1. I’m not entirely sure what you mean. Do you actually measure the temperature of your skillet?

        Kay on Aug 9, 2012 @ 7:21 pm Reply
    16. 16

      I thiink in this context “bake” = “cook”

      Stephanie (New Zealand) on Aug 9, 2012 @ 10:11 pm Reply
      1. Had no idea what she meant :)

        Probably because there are step by step photos of the whole process.

        Kay on Aug 9, 2012 @ 10:43 pm Reply
    17. 17

      OMG!!! I have just made these for my breakfast. It’s a real keeper. Thank you very much!!!:)

      Ineta on Mar 4, 2013 @ 8:33 am Reply
    18. 18

      This recipe posting is excellent! I like the way you have pictures of everything, from the way the scallion was chopped to how the final “batter” is supposed to look like. I definitely want to see more! Thanks!

      Michelle Ochs on Aug 19, 2013 @ 5:47 am Reply
    19. 19

      Serve cold about the size of a regular burger topped with dressed salad, avocado slices and smoked salmon with capers.  That’s what my local hotel in Brighton Victoria does!!
       

      Hilary Bell on Sep 12, 2013 @ 10:49 am Reply

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