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
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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.
COOKS TIPS
Do not use waxy or new season potatoes as these will make your potato cakes gluey. Potato varieties that will work well include Agria, Ilam Hrdy, Red Rascal and White Delight.There are no comments for this recipe. You can leave a comment below.
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