Best 2 Greek Polpetes Potato Cakes Recipes

**Discover the Culinary Delights of Greek Polpetes and Potato Cakes: A Journey Through Flavors and Textures**

Embark on a culinary journey to the heart of Greece with our collection of authentic polpetes and potato cake recipes. These beloved dishes, deeply rooted in Greek tradition, offer a symphony of flavors and textures that will tantalize your taste buds. From the savory blend of herbs and spices in our polpetes to the crispy golden crust of our potato cakes, each recipe promises a unique and unforgettable experience. Whether you're a seasoned cook or just starting your culinary adventures, our step-by-step instructions and helpful tips will guide you through the process, ensuring success in your kitchen. So, prepare to indulge in the richness of Greek cuisine as we explore the delectable world of polpetes and potato cakes.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK POLPETES (POTATO CAKES)

Greek Polpetes (Potato Cakes) image

From Mediterranean Dishes. I tinkered with this recipe a little because Evelyn wasn't there to stop me. You'll find this appetizer on most any Greek mezethes. I want be reincarnated a potato in the next round.

Provided by COOKGIRl

Categories Potato

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 lb white potato, peeled (can use leftover mashed potatoes)
salt
fresh ground black pepper
2/3 cup feta cheese
2 spring onions, green and white parts, sliced thinly
2 tablespoons red onions, finely minced
2 tablespoons fresh dill, minced
1/2-1 tablespoon of fresh mint, minced
1 egg, beaten
1 tablespoon fresh lemon juice, to taste
flour, for dredging
olive oil (for frying)

Steps:

In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients.
While still warm, mash the potatoes with the feta cheese, green onion, red onion, dill, mint, egg, lemon juice, *salt and pepper. *Taste the mixture first before adding the salt because feta itself is quite salty. Place the potato mixture in the refrigerator to firm up. Refrigerate potato mixture until ready to fry.
Divide the potato mixture into little balls approximately 3/4"-1" in diameter. NOTE: The potato mixture can be prepared ahead of time and refrigerated until ready to cook.
Flatten the balls slightly and dredge in flour. Heat the olive oil in the pan and fry up the cakes until golden brown on both sides. Drain on paper towel.
Serve warm. I like to drizzle extra lemon juice on top of the potato cakes.
Yield is not known. Serving is estimated.

GREEK POLPETES (POTATO CAKES)

Greek Polpetes (Potato Cakes) image

From 'Mediterranean Dishes'. I tinkered with this recipe only a little. This easy appetizer recipe can be found on most any Greek mezethes. You can use leftover mashed potatoes for this recipe.

Provided by C G

Categories Other Appetizers

Time 40m

Number Of Ingredients 11

Ingredients

1 lb potato, peeled and cut into chunks (white potatoes in original recipe but yellow or red potatoes will work out fine!)
salt, to taste
black pepper
2/3 c feta cheese
2 spring onions/scallions, green and white parts, thinly sliced
2 Tbsp red onion, finely minced
2 Tbsp fresh dill, finely minced
1 egg, beaten
1 Tbsp fresh lemon juice, to taste
flour, for dredging
olive oil or grapeseed oil, for frying

Steps:

1. In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients.
2. While still warm, mash the potatoes with the feta cheese, green onion, red onion, dill, mint, egg, lemon juice, *salt and pepper. *Taste the mixture first before adding the salt because feta itself is quite salty. Place the potato mixture in the refrigerator to firm up. Always refrigerate the potato mixture until ready to fry.
3. Divide the potato mixture into little balls approximately 3/4"-1" in diameter. NOTE: The potato mixture can be prepared ahead of time and refrigerated until ready to cook.
4. Flatten the balls slightly and dredge in flour. Heat the olive oil in the pan on medium heat (but no higher!) and fry up the cakes until golden brown on both sides. Drain on paper towel.
5. Serve warm. I like to serve lemon wedges on the side. Please note: the yield is not known. Servings are estimated.

Tips:

For a crispier exterior, fry the polpetes in shallow oil until golden brown.
To make the polpetes ahead of time, form them into patties and freeze them in a single layer on a baking sheet. Once frozen, transfer the patties to a freezer bag and store for up to 3 months. When ready to cook, thaw the patties overnight in the refrigerator or at room temperature for 30 minutes.
Serve the polpetes with your favorite dipping sauce, such as tzatziki, tomato sauce, or a simple vinaigrette.

Conclusion:

Greek polpetes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. Whether you like them crispy or soft, fried or baked, these potato cakes are sure to be a hit at your next gathering.