Polpettes Recipe
Ingredients
| 500 g / 1 1/4 lb potatoes | ||
| 115 g / 4 oz feta cheese | ||
| Onions spring | 4 , chopped | |
| 45 ml / 3 tbsp chopped fresh dill | ||
| Egg | 1 , beaten | |
| 15 ml / 1 tbsp lemon juice | ||
| Ground black pepper | 1 To taste | |
| Flour for dredging | ||
| 45 ml / 3 tbsp olive oil | ||
| Salt | To Taste | |
Directions
1. Boil the potatoes in their skins in lightly salted water until soft. Drain, then peel while still warm. Place in a bowl and mash. Crumble the feta cheese into the 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.
2. Cover the mixture and chill until firm. Divide the mixture into walnut-size balls, then flatten them slightly. Dredge with flour. Heat the oil in a frying pan and fry the polpettes until golden brown on each side. Drain on kitchen paper and serve at once.
2. Cover the mixture and chill until firm. Divide the mixture into walnut-size balls, then flatten them slightly. Dredge with flour. Heat the oil in a frying pan and fry the polpettes until golden brown on each side. Drain on kitchen paper and serve at once.
Chef
