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Polpettes
Recipe by:
oOoOLivOoOo
Little fried mouthfuls of potato and tangy-sharp Greek feta cheese, flavoured with dill and lemon juice make these polpettes ideal to serve for lunch or afternoon tea.
Ready in 2 hours
Saved as a favourite by 10 cook(s)
Ingredients
Serves: 3
- 500 grams floury potatoes
- 115 grams/1 cup feta cheese
- 4 spring onions, chopped
- 3 tablespoons fresh dill, chopped
- 1 egg, beaten
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- Plain flour, for dredging
- Salt and ground black pepper
- Dill sprigs, to garnish
- Lemon wedges, to serve
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Preparation method
Prep: 1 hour | Cook: 1 hour1.
Cook the potatoes in their skins in boiling lightly salted water until soft. Drain and leave to cool, then chop them in half and peel while still warm.
2.
Place the potatoes in a bowl and mash until smooth. Crumble the feta cheese into potatoes and add the spring onions, dill, egg and lemon juice and season with salt and pepper. (The cheese is salty, so taste before you add salt.) Stir well, until combined.
3.
Cover and chill until firm. Divide the mixture into walnut-sized balls, then flatten them slightly. Dredge with flour, shaking off the excess.
4.
Heat the oil in a large frying pan and fry polpettes in batches until golden brown on both sides. Drain on kitchen paper and serve hot, garnished with spring onions and sprigs of dill, and serve with lemon wedges.
5.
Tip: To save time try the polpettes in advance, cool and chill until required. Reheat in the oven before serving.
Last updated:
07 Jan 2012
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