Feta and Potato Patties

If you’re looking for an easy appetizer or side dish that doesn’t require a lot of work, try these tasty morsels which combine freshly mashed potatoes, feta cheese and herbs. 

Photo from ‘Mediterranean – a taste in the sun’

This is an old stand-by which can be made in
advance up through step #2.

Final preparation can be done just before serving, or, a bit
in advance through step #4. Just keep them warm in a 
200°F oven until ready to eat.

Try these with yogurt- tahini sauce. (See recipe below) So delicious!

Feta and Potato Patties

Serves 4


1 lb. potatoes with skin left on
4 oz. Feta cheese, crumbled
1 small onion, finely chopped
¼ cup chopped scallions, optional
3 Tbsp. chopped fresh dill, or 1 ½ tsp. dried dill
Ground black pepper to taste
1 Tbsp. lemon juice
1 egg, beaten
Flour for dredging
¼ cup olive oil for cooking


1. Boil the potatoes in lightly salted water until tender;
drain. While still warm, peel potatoes. Place in a bowl and mash. (NOTE: Leftover mashed potatoes work well, too, assuming there is enough!)

Add Feta
cheese, onion, scallions (if using), dill, black pepper, and lemon juice; mix
until well-blended. Before adding the
, taste the potato-cheese mixture to see if salt is needed.
Remember, the cheese is salty, and you don’t want to overdo it. Add the egg,
and blend it into the mixture.

2. Cover the bowl and place in refrigerator until the
mixture is firm, about 20 minutes.

3. Shape the mixture into the size of walnuts; flatten
slightly. Dredge each patty in flour, shaking off any excess flour.

4. Heat olive oil in a skillet over medium-high heat. Place
a few patties at a time in the hot oil. Don’t over-crowd the skillet. Cook
until golden brown on both sides. Reduce heat if patties begin to brown too
quickly. Drain on paper towels.
Serve immediately. 

Yogurt -Tahini Sauce
(NOTE: This is best made in advance and refrigerated until ready to serve.)

1/2 cup low-fat plain yogurt
2 to 3 tablespoons tahini
1 tablespoon lemon juice
1/4 cup chopped flat-leaf parsley
1/4 teaspoon salt


Combine yogurt, tahini, lemon juice, parsley and salt in a medium bowl.
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