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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.
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.
Grate the tiniest clove of garlic. You want a hint of garlic in the back ground.
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. Lumps = bad.
Stir in the garlic.
Season with a good pinch of pepper. Crumble in the feta and add the chopped scallions.
Here’s what you’ll end up with it.
Stir in the grated potatoes.
Chop the parsley (you can also use cilantro or chives!) and stir it in.
Heat some butter. Almost looks like a Chinese character to me.
Drop heaping spoonsful 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.
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 | |||||||||
| Ingredients |
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 |
|
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 |
|
21 Comments »
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These look yummy. I’ll have to give them a try.
Just a silly question, but did you find one kind of potato worked better than another?
Ooh al my favo. things in one recipe!
Ooo! I’m gonna make these tonight to go with my mom’s meatloaf. What a great idea with simple ingredients.
Sounds yummy except for the feta cheese. Any suggestions to try other than that. I am just not a feta cheese fan.
Only tried them with feta, but I’m sure they’ll work with just about any cheese.
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 :)
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.
Tried them, love them. Certainly a winner! Thanks Kay!
Oh. My. Yum. Pinning these and cannot wait to try them.
Those seem like an Ecuadorian typical dish called “yapingachos”…They use to eat them with avocado salad…yummmy, too.
I love that name! Had to google them and also see photos with a fried egg on top. Definitely gonna try it.
These look super yummy Kay! I love potatoes and consider it my comfort food. I’m bookmarking this recipe now.
We make something similar, but with different spices.
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!
Do you think you could make them ahead and freeze them?
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!
I’m not entirely sure what you mean. Do you actually measure the temperature of your skillet?
I thiink in this context “bake” = “cook”
Had no idea what she meant :)
Probably because there are step by step photos of the whole process.
OMG!!! I have just made these for my breakfast. It’s a real keeper. Thank you very much!!!:)