Patatokeftedes (Greek Potato Croquettes)
Lightly crispy on the outside, super herby and flavoursome potato croquettes known as Patatokeftedes. Serve them with legendary tzatziki.
Ingredients
- 800 g white potatoes, peeled, chopped and boiled until fork tender
- 30 g fresh dill, finely chopped
- 30 g fresh mint, finely chopped
- 30 g fresh parsley, finely chopped
- 2 spring onions, finely chopped
- 1 large egg
- Zest of ½ lemon
- 1 heaped tsp salt
- 2 tbsp olive oil
- 100 g flour, for dredging
Instructions
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Boil the chopped potatoes in salted water until fork tender. Drain well and allow any excess moisture to evaporate.
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Roughly mash the potatoes in a large bowl. You want texture here — avoid making them completely smooth.
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Add the finely chopped dill, mint, parsley and spring onions.
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Add the lemon zest, egg, salt and olive oil. Mix everything together thoroughly using your hands until fully combined.
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Shape the mixture into small balls (roughly golf ball size).
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Place the potato balls on a tray and allow them to cool completely. This step is important — cooling helps them hold their shape during frying.
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Lightly coat each ball in flour, shaking off any excess.
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Heat sunflower oil in a pan over medium heat. Fry the potato balls in batches until golden and lightly crisp on the outside.
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Transfer to a plate lined with kitchen paper to absorb any excess oil.
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Serve warm with tzatziki.
Notes
Committed to this collection by the hand of Hunter.
