Feta Cheese Potato Cakes With Quick Tomato Salsa
Cooking Time: 45 minutes
Serves: 4
Ingredients
250 grams starchy potatoes
250 grams red-skinned kumara
¾ cup self-raising flour
100 grams crumbled feta
50 grams butter
1 tblsp chopped frresh oregano
1 tsp cracked black pepper
1-2 spring onions, chopped
1-2 fresh oregano, chopped
1-2 tblsp olive oil
250 grams red-skinned kumara
¾ cup self-raising flour
100 grams crumbled feta
50 grams butter
1 tblsp chopped frresh oregano
1 tsp cracked black pepper
Salsa
2 large juicy ripe tomatoes1-2 spring onions, chopped
1-2 fresh oregano, chopped
1-2 tblsp olive oil
Method
1. Peel and cook the potatoes and kumara in a little boiling water until tender. Drain well and mash roughly.
2. Fold in sifted self-raising flour, crumbled feta, butter, oregano and black pepper. Mix well and leave to cool.
3. Mould into a 20cm round and cut into 8 even-sized wedges.
4. Fry in a lightly greased pan over a moderate heat for about 5 minutes each side. Serve wedges with salad and salsa.
Salsa
1. Finely chop tomatoes and mix with spring onions and oregano. Season with salt, pepper and olive oil.
