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Potato-Cheese Croquettes

From the kitchen of Ikaria by Diane Kochilas.

I added shredded zucchini


  • 1 pound boiling potatoes, peeled and quartered
  • salt and freshly ground black pepper
  • 1 egg
  • ¼ pound Greek Feta cheese, crumbled
  • 1/3 cup finely chopped fresh flat leaf parsley
  • 1/3 cup finely chopped fresh mint
  • pinch of nutmeg
  • All-purpose flour, as needed
  • olive or other oil for frying


  1. In a pot, cover the potatoes with cold salted water and bring to a boil. Reduce heat and simmer the potatoes until fork-tender, 20-25 minutes. Drain and set aside to cool.
  2. Transfer the potatoes to a bowl and mash. Mix in egg, feta, herbs, nutmeg and salt and pepper to taste, Mix well.
  3. Shape into croquettes, 1 ½-2" oblong or round patties. Place on a plate, cover with foil and refrigerate for 1 hour until firm.
  4. Spread a cup of flour on a plate.
  5. In a heavy nonstick skillet, heat 1" oil over medium to high heat. Dredge the croquettes in flour and fry in batches, turning once with a slotted spoon until golden.
  6. Remove and drain on paper towels.
  7. Serve hot.

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