Baked Feta Potato Cakes with Greek Salad

Name: Baked Feta Potato Cakes with Greek Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 700 g potatoes, peeled and cut into chunks; 100 g feta, crumbled; 1 large egg; 320 g tomatoes, cut into wedges; 1 cucumber, diced; 1 red onion, finely chopped; 6 spring onions, very finely chopped; 1 lemon, zested and juiced; 3 tbsp chopped mint; 3 tbsp chopped parsley; 12 Kalamata olives, quartered; 6 tbsp wholemeal flour; 1/2 tsp smoked paprika; 2 tsp extra-virgin olive oil; 1 tsp rapeseed oil

These baked feta potato cakes are crisp on the outside, soft in the middle, and packed with lemon, herbs, and salty feta. Served with a bright Greek salad, they make a fresh, satisfying vegetarian meal that works just as well for lunch as it does for dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

potatoes, peeled and cut into chunks
700 g
feta, crumbled
100 g
large egg
1
tomatoes, cut into wedges
320 g
cucumber, diced
1
red onion, finely chopped
1
spring onions, very finely chopped
6
lemon, zested and juiced
1
chopped mint
3 tbsp
chopped parsley
3 tbsp
Kalamata olives, quartered
12
wholemeal flour
6 tbsp
smoked paprika
0.5 tsp
extra-virgin olive oil
2 tsp
rapeseed oil
1 tsp

Step-by-Step Instructions

Preheat the oven to 200C/180C fan/gas 6. Lightly grease a nonstick baking sheet with rapeseed oil. Boil the potatoes in salted water for 15-20 minutes, or until tender, then drain thoroughly and return them to the hot pan.

Mash the potatoes until mostly smooth, then season generously with black pepper. Stir in the lemon zest and juice, spring onions, 2 tbsp of the mint, and 2 tbsp of the parsley. Fold in the crumbled feta and let the mixture cool slightly so it is easier to shape.

Beat the egg in a shallow bowl. In a second bowl, combine the wholemeal flour, smoked paprika, and the remaining 1 tbsp parsley. Shape the potato mixture into 8 even cakes, then dip each one in the egg and coat lightly in the flour mixture.

Arrange the cakes on the prepared baking sheet and bake for 15 minutes. Turn them carefully with a spatula, then bake for another 10-15 minutes, until golden and lightly crisp on both sides.