Patatokeftedes (Greek Potato Croquettes)

Boil the chopped potatoes in salted water until fork tender. Drain well and allow any excess moisture to evaporate.

Roughly mash the potatoes in a large bowl. You want texture here — avoid making them completely smooth.

Add the finely chopped dill, mint, parsley and spring onions.

Add the lemon zest, egg, salt and olive oil. Mix everything together thoroughly using your hands until fully combined.

Shape the mixture into small balls (roughly golf ball size).

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.

Lightly coat each ball in flour, shaking off any excess.

Heat sunflower oil in a pan over medium heat. Fry the potato balls in batches until golden and lightly crisp on the outside.

Transfer to a plate lined with kitchen paper to absorb any excess oil.

Serve warm with tzatziki.