- 1 1/4 pounds potatoes
- 4 ounces feta cheese
- 4 scallions, chopped
- 3 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 egg, beaten
- flour for dredging
- 3 tablespoons olive oil
- salt and freshly ground black pepper
Boil the potatoes in their skins in lightly salted water until soft.
Drain, then peel while still warm. Place in a bowl and mash. Crumble the feta cheese into the potatoes and add the scallions, dill, lemon juice and egg. Season with salt and pepper (the cheese is salty, so taste before you add salt). Stir well.
Cover the mixture and chill until firm. Divide the mixture into walnut-size balls, then flatten them slightly. Dredge in the flour. Heat the oil in a frying pan and fry the patties until golden brown on each side. Drain on paper towels and serve at once.