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🍽️ Crispy Potato and Feta Pancakes

531 kcal · 30 min · 4 servings

Ingredients

• 1 kg potatoes (waxy)
• 2 onions
• 1 bay leaf
• 125 ml milk
• 150 g feta
• 2 eggs
• 250 g tomatoes
• 6 tbsp flour
• 2 tsp thyme leaves
• salt
• pepper (from the mill)
• oil (for frying)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the peeled potatoes into coarse cubes.
3. 3. Peel the onions and cut them into cubes as well.
4. 4. Place the potato cubes, onion cubes, milk, and bay leaf into a pot.
5. 5. Add one teaspoon of salt.
6. 6. Cook the mixture with a lid on for about 25 minutes.
7. 7. Remove the bay leaf from the pot.
8. 8. Mash the cooked potatoes and onions into a fine puree using a potato masher.
9. 9. Cut the feta cheese into very small cubes.
10. 10. Peel the tomatoes by briefly pouring boiling water over them.
11. 11. Cut the peeled tomatoes into quarters.
12. 12. Remove the core of the tomatoes.
13. 13. Dice the tomato flesh into fine cubes.
14. 14. Stir the eggs, tomato cubes, and feta into the potato puree.
15. 15. Add flour gradually and stir it in until a firmer mixture forms.
16. 16. Add fresh thyme and mix it well.
17. 17. Season the mixture to taste with salt and pepper.
18. 18. Heat a non-stick frying pan over medium heat.
19. 19. Add some oil to the pan and spread it evenly.
20. 20. Shape the mixture into small, flat patties.
21. 21. Place the patties in the hot pan in batches.
22. 22. Fry the patties for about 3 to 4 minutes on each side until golden brown.
23. 23. Keep the finished potato patties warm in the oven at 70 degrees Celsius.
24. 24. Serve the warm patties together with fresh salad.

Nutrition per serving

• kcal: 531
• Protein: 18 g · Fett/Fat: 23 g · Carbs: 61 g