Delve into the culinary world and embark on a delightful journey as we explore the art of creating delectable potato, feta, and parsley cakes. This tantalizing dish tantalizes the taste buds with its harmonious blend of flavors, textures, and aromas. Discover the secrets to crafting these culinary masterpieces, from selecting the perfect ingredients to mastering the techniques that will elevate your cakes to perfection. Whether you're a seasoned chef or a novice cook, this comprehensive guide will equip you with the knowledge and inspiration to create mouthwatering potato, feta, and parsley cakes that will impress your family and friends.
Here are our top 9 tried and tested recipes!
POTATO, FETA AND PARSLEY CAKES
Make and share this Potato, Feta and Parsley Cakes recipe from Food.com.
Provided by Evie3234
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Peel and dice the potatoes and boil until tender.
- Drain and return to the hot pot to steam dry for a minute.
- Mash thoroughly.
- Mash in the butter, then the egg.
- Mix in the feta cheese.
- Season with salt and pepper and stir in the parsley.
- Form into patties and dip in the flour.
- Fry in hot oil until golden brown on both sides, approx 3-5 minutes.
POTATO & FETA BAKE WITH RADISH SLAW
Enjoy the multiple flavours and textures of this simple vegetarian dish of crushed potatoes, cheese and crunchy slaw
Provided by Good Food team
Categories Main course
Time 45m
Number Of Ingredients 10
Steps:
- Boil the potatoes for 20-25 mins or until tender. Towards the end of the cooking time, heat the grill to medium-hot.
- Drain the potatoes thoroughly and return to the pan. Use a fork to lightly crush them, then mix in 2 tbsp of the olive oil, the spring onions, parsley and just under half the feta. Season.
- Transfer to a small ovenproof dish and scatter with the remaining feta. Drizzle over the remaining oil and grill for 4 mins.
- Meanwhile, to make the slaw, mix the pepper, Chinese leaves and radishes in a bowl. In a smaller bowl, mix together the yogurt, lemon juice and some seasoning, then drizzle over the slaw. Toss gently to combine and serve with the potato bake.
Nutrition Facts : Calories 518 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 2.1 milligram of sodium
GARLIC-PARSLEY POTATO CAKES
These crisp and savory cakes, a longtime specialty of the Manhattan restaurant called Home, are best described as homemade Tater Tots in patty form. They are a nice change from mashed potatoes at Thanksgiving or Christmas (or any) dinner, make ideal carriers for fried or poached eggs at brunch, and can even double as latkes for Hanukkah. The power of the garlic is tamed in one easy step - by boiling it in the same water as the potatoes.
Provided by Julia Moskin
Categories side dish
Time 1h
Yield 8 servings (can be doubled)
Number Of Ingredients 10
Steps:
- Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
- Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
- Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
- Heat oven to 350 degrees. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
- Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
- Bake until heated through, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 3 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED POTATOES WITH RAMPS AND FETA
I often eat these baked potatoes just like this as a vegetarian main with a salad, but you can of course serve them as a side with steak or pork chops as well.
Provided by Marianne
Categories Side Dish Potato Side Dish Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Allow potatoes to cool lightly and cut in half.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a baking sheet with olive oil.
- Combine tomatoes, feta, and ramps in a bowl; season with salt and pepper. Place about 1 tablespoon of feta mixture on top of each potato half and transfer to the prepared baking sheet.
- Bake on the center rack in the preheated oven until cheese is lightly browned, about 20 minutes.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 50.6 g, Cholesterol 37.8 mg, Fat 13 g, Fiber 7.2 g, Protein 12.3 g, SaturatedFat 6.9 g, Sodium 500.4 mg, Sugar 8.4 g
CRISPY POTATO CAKE WITH GARLIC AND PARSLEY
Provided by Mimi Thorrison
Categories Garlic Potato Side Bake Sauté Christmas Easter Thanksgiving Kid-Friendly Quick & Easy Mother's Day Root Vegetable Christmas Eve Parsley Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Generously butter cake pan; set aside.
- Heat 2 tablespoons butter in a large skillet over medium heat. Add garlic and cook, stirring, until golden brown, about 4 minutes; transfer to a paper towel-lined plate.
- Add remaining 2 tablespoons butter to skillet. Once butter is melted, add potatoes; season with salt and pepper and cook, tossing occasionally, until beginning to soften, 6-8 minutes. Add duck fat and continue to cook potatoes, tossing occasionally, until tender and golden brown in spots, 15-20 minutes longer.
- Transfer potatoes to prepared cake pan, pressing down firmly and evenly (this will help potatoes hold together when you turn the potato cake out). Bake potatoes until crisp on top, 12-15 minutes. Let cool 5 minutes, then invert potato cake onto a plate, season with salt and pepper, and top with parsley and reserved garlic.
- DO AHEAD: Potatoes can be sautéed and arranged in cake pan 6 hours ahead. Cover and chill; bake 10-15 minutes longer to warm through.
FETA ROASTED POTATOES
This is a Greek-ish, lemony take on roasted potatoes that are simple to make and fancy enough for company!
Provided by gibsey23
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
- Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
- Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 68.1 g, Cholesterol 18.9 mg, Fat 15.1 g, Fiber 8.5 g, Protein 10.8 g, SaturatedFat 4.7 g, Sodium 1577.4 mg, Sugar 5 g
ROASTED GREEK POTATOES WITH FETA CHEESE
Lemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top with feta for a little melty goodness. -Arge Salvatori, Little Ferry, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. In a small bowl, whisk the first seven ingredients. Arrange potatoes evenly in a shallow roasting pan. Pour water mixture over top., Roast until potatoes are golden brown and tender, 40-50 minutes. Sprinkle with cheese.
Nutrition Facts : Calories 308 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 405mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
SPINACH POTATO AND FETA BAKE
This is like a kicked-up potato kugel... make certain to squeeze out any excess moisture in the shredded potatoes before mixing them in with the other ingredients, you can even shred the potatoes a day ahead and leave them sit in cold water in the fridge overnight. You will love this!
Provided by Kittencalrecipezazz
Categories Spinach
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Butter a shallow 2-quart casserole dish.
- Squeeze out as much moisture from the spinach as possible with your hands; set aside.
- Drain the potatoes from the cold water and squeeze out any excess water with your hands, and place the potatoes into a large bowl.
- To the potatoes add in eggs, 1/4 cup melted butter, salt, pepper, chopped onion, parsley, garlic powder (if using) and dill; mix well to combine.
- Transfer HALF of the mixture into the prepared baking dish.
- Top/sprinkle with all of the spinach, and then the feta.
- Top/spread with remaining potato mixture.
- Cover with foil and bake for about 30 minutes.
- Uncover and sprinkle with Parmesan cheese and dot with butter, place back in oven covered or uncovered (if you prefer a crispy top on your casserole then leave uncovered).
- Bake for another 30 minutes.
- Delicious.
FETA CAKES WITH GREEK SALAD
Bring a little summer sunshine to your kitchen with these potato feta cakes served with a Greek salad. The herbs add plenty of flavour and valuable nutrients, like vitamin C and iron
Provided by Sara Buenfeld
Time 40m
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, add the potatoes and cook for 15-20 mins until tender. Drain very well, then return to the pan and mash with lots of black pepper, the lemon zest and juice, the spring onions, mint and 2 tbsp of the parsley. Stir through the feta.
- Beat the egg in a shallow bowl, then mix the flour, paprika and remaining 1 tbsp parsley in another. Shape the potato mixture into eight cakes, then carefully coat all over in the egg, then the flour mix, reshaping them if you need to. Arrange the cakes on the baking sheet and bake for 15 mins until starting to turn golden. Use a palette knife to carefully turn each one over and bake for another 10-15 mins until golden.
- Meanwhile, toss half the salad with half the lemon and oil. Serve with four cakes and chill the remainder for another day, tossing the remaining salad with the rest of the lemon and oil just before serving. Will keep, covered, for up to two days in the fridge. To reheat the cakes, cook on a baking tray at 200C/180C fan/gas 6 for 15-20 mins.
Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
Tips for Making the Best Potato, Feta, and Parsley Cakes:
- Use Yukon Gold or russet potatoes for a creamy and fluffy texture. - Boil the potatoes until they are very tender, then drain them well and allow them to cool slightly before mashing. - Mash the potatoes until they are smooth, but be careful not to overmash them, as this will make the cakes dense. - For a crispy crust, fry the cakes in a well-heated skillet with a little bit of oil or butter. - Serve the cakes hot with a dollop of sour cream or yogurt and a sprinkle of fresh parsley.Conclusion:
Potato, feta, and parsley cakes are a delicious and easy-to-make appetizer or main course. They are perfect for using up leftover mashed potatoes, and they can be customized to your liking. Enjoy these delightful cakes as a satisfying meal or a tasty snack!
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