Potato and Feta Cakes
Total time: 40 minutes
I like Potato Cakes well enough that I don't always wait for leftover mashed potatoes to make them. The potatoes only take about 12 minutes to cook, and they are a bit drier than traditional mashed, letting the cakes stay together well, even with the feta.
Ingredients:
- 2 medium potatoes, 300gr, 10.5oz
- 3oz (90gr) feta cheese, 90gr, 3.2oz
- 2 tbs dried chives
- 1 egg, 65gr, 2.3oz
- 2 tsp milk, 10gr, .35oz
- 1 tbs olive oil, 13.5gr, .48oz
Instructions:
- Peel the potatoes cut into chunks.
- Cook in rapidly boiling water until very tender, 12 - 15 minutes.
- Drain the potatoes and mash with a fork or potato masher. Spread the mashed potatoes on a plate to cool for 5 minutes.
- Cut or crumble feta into small pieces (pea size).
- In medium bowl whisk egg, milk and chives.
- Add potatoes and mix 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. Remove and serve.
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Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 729 / 364.5 Total Carbohydrates: 67 / 33.5 Dietary Fiber: 8.5 / 4.25 Total Fat: 40 / 19.5 Saturated Fat: 18 / 9 Cholesterol: 357 / 178.5 Protein: 25 / 12.5 Calcium: 552 / 276 Sodium: 1122 / 561 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/