The theme for Monday Posts in May is Potatoes.
Potatoes are a very misunderstood vegetable. Yes, they are a vegetable, plus they are healthy.
Potatoes have vitamins C and B6, potassium, copper, manganese and dietary fiber. They offer cardiovascular protection, have a potential for lowering blood pressure and have a variety of phytonutrients with antioxidant activity.
This month we are celebrating the the humble potato.
The easiest way to make these Potato Cakes is to plan ahead.
Either make enough mashed potatoes to have leftovers or boil potatoes a day ahead.
Sometimes I do that (one of the above).
Other times I just cut the potatoes into small chunks and boil them quickly while I get the rest of the meal started.
Either way I don’t fuss – lumpy and with peels is fine.
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Potato Feta Cakes
These are very quick and easy using leftover mashed potatoes – plan ahead.
- Prep Time: 5
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Potatoes
- Method: Skillet
- 2 medium potatoes, (14oz, 400gr) cooked, mashed
- 4oz (120gr) feta cheese, crumbled
- 3 tbs snipped fresh chives
- 1 egg, beaten
- 1 tbs Greek yogurt
- 1 tbs olive oil
- Mix potato, egg, yogurt, and chives well.
- Stir in feta.
- Divide into 4 equal portions.
- Heat oil in large nonstick skillet.
- Add potato portions, forming into patties in the skillet, about 1/2″ (1.25cm) thick.
- Fry until brown on one side, about 7 minutes.
- Turn and brown the other side.
Substitute plain yogurt or sour cream for the Greek yogurt – or just us 2 tsp milk
Time assumes the potatoes are already cooked.
- Serving Size: 1/2 recipe
- Calories: 402
- Sugar: 5.3 g
- Sodium: 592.7 mg
- Fat: 22.1 g
- Saturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 36.5 g
- Fiber: 5.2 g
- Protein: 15.7 g
- Cholesterol: 144.6 mg
Keywords: potato cakes, potato patties, feta