Patatokeftedes (Potato Croquettes)

1. 1

   Rice the potatoes.

2. 2

   Add the egg, onions, parsley or cilantro, cheese and pepper.

3. 3

   Taste and add salt if not salty enough.

4. 4

   Combine well and refrigerate for 2 hours before proceeding with recipe.

5. 5

   Shape the potato mixture into'meatballs'.

6. 6

   Dredge in flour, flattening slightly, and fry in hot oil (we use olive oil in Greece, but vegetable oil can be used instead).

7. 7

   Drain on paper towels.

8. 8

   Serve hot or warm.

9. 9

   Note: Breadcrumbs can also be used to dredge the potato croquettes instead of the flour.

10. 10

    This results in a crisper exterior.

* Per serving · 4 servings · Values may vary.

No additional tips available.