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.