Feta Cakes with Greek Salad Recipe

Introduction

These feta cakes are a delightful twist on traditional potato cakes, packed with fresh herbs and creamy feta cheese. Paired with a vibrant Greek salad, this dish is perfect for a light lunch or a satisfying dinner. It’s simple to prepare and bursting with Mediterranean flavors.

Ingredients

• A drop of rapeseed oil, for the baking sheet
• 700g potatoes, peeled and cut into chunks
• 1 lemon, zested, half juiced
• 6 spring onions, very finely chopped
• 2 tbsp chopped mint
• 3 tbsp chopped parsley
• 100g feta, crumbled
• 1 large egg
• 6 tbsp wholemeal flour
• ½ tsp smoked paprika
• 320g tomatoes, cut into wedges
• 1 cucumber (about 320g), diced
• 1 red onion, finely chopped
• 12 Kalamata olives, quartered
• 1–2 tbsp finely chopped mint
• 2 tsp lemon juice
• 2 tsp extra virgin olive oil

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6 and lightly oil a non-stick baking sheet with rapeseed oil.
2. Step 2: Bring a pan of water to the boil. Add the potato chunks and cook for 15–20 minutes until tender. Drain very well and return them to the pan.
3. Step 3: Mash the potatoes with plenty of black pepper, the lemon zest and juice, spring onions, mint, and 2 tablespoons of parsley. Stir through the crumbled feta.
4. Step 4: Beat the egg in a shallow bowl. In another bowl, mix the wholemeal flour, smoked paprika, and remaining 1 tablespoon of parsley.
5. Step 5: Shape the potato mixture into eight cakes. Carefully coat each cake in the beaten egg, then in the flour mixture, reshaping if necessary.
6. Step 6: Arrange the cakes on the prepared baking sheet and bake for 15 minutes until they begin to turn golden. Use a palette knife to carefully turn each cake over, then bake for another 10–15 minutes until golden all over.
7. Step 7: Meanwhile, prepare the Greek salad by combining the tomatoes, cucumber, red onion, olives, and 1–2 tablespoons finely chopped mint. Toss half the salad with 1 teaspoon lemon juice and 1 teaspoon extra virgin olive oil.
8. Step 8: Serve four feta cakes with the tossed salad. Chill the remaining cakes and salad separately for another day, tossing the remaining salad with the rest of the lemon juice and olive oil before serving.

Tips & Variations

• For a gluten-free option, substitute the wholemeal flour with a gluten-free flour blend or chickpea flour.
• Add chopped fresh dill to the potato mixture for an extra burst of herbal flavor.
• Use low-fat feta if you prefer a lighter version without sacrificing taste.
• Serve the cakes with a dollop of Greek yogurt or tzatziki for extra creaminess.

Storage

Store the feta cakes and salad separately in airtight containers in the fridge for up to two days. To reheat the cakes, place them on a baking tray and warm in a preheated oven at 200°C (180°C fan)/gas mark 6 for 15–20 minutes until hot and crispy. Avoid microwaving to keep their texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these feta cakes ahead of time?

Yes, you can prepare and bake the cakes in advance. Store them in the fridge for up to two days and reheat in the oven before serving for the best texture.

Can I use other types of cheese instead of feta?

Feta’s tangy and crumbly texture works best, but you can substitute with ricotta or halloumi if you prefer a milder or firmer cheese. Adjust the seasoning accordingly.

Feta Cakes with Greek Salad Recipe

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★★★★★

4.6 from 83 reviews

• Author: Sophie
• Total Time: 55 minutes
• Yield: 8 cakes (serves 4 with salad) 1x
• Diet: Vegetarian

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Description

Delicious and nutritious feta cakes made with tender mashed potatoes, fresh herbs, and crumbled feta, baked to golden perfection. Served alongside a vibrant Greek salad of tomatoes, cucumber, red onion, Kalamata olives, and a zesty lemon dressing, this recipe is a perfect light meal or appetizer with Mediterranean flavors.

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Ingredients

Scale 1x2x3x

Feta Cakes

• 1 drop rapeseed oil, for the baking sheet
• 700g potatoes, peeled and cut into chunks
• 1 lemon, zested, half juiced
• 6 spring onions, very finely chopped
• 2 tbsp chopped mint
• 3 tbsp chopped parsley
• 100g feta, crumbled
• 1 large egg
• 6 tbsp wholemeal flour
• ½ tsp smoked paprika

Greek Salad

• 320g tomatoes, cut into wedges
• 1 cucumber (about 320g), diced
• 1 red onion, finely chopped
• 12 Kalamata olives, quartered
• 1–2 tbsp finely chopped mint
• 2 tsp lemon juice
• 2 tsp extra virgin olive oil

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Instructions

1. Preheat and prepare baking sheet: Heat the oven to 200C/180C fan/gas 6 and lightly oil a non-stick baking sheet with a drop of rapeseed oil to prevent cakes from sticking during baking.
2. Cook potatoes: Bring a pan of water to the boil, add the peeled and chunked potatoes, and cook for 15-20 minutes until tender. Drain very well to remove excess water, ensuring the mash is fluffy and not watery.
3. Mash potatoes and mix ingredients: Return the drained potatoes to the pan. Mash thoroughly with plenty of black pepper, the lemon zest and half the lemon juice, finely chopped spring onions, mint, and 2 tablespoons of chopped parsley. Stir through the crumbled feta to combine the flavors.
4. Prepare coating: Beat the egg in a shallow bowl. In a separate bowl, mix together the wholemeal flour, smoked paprika, and the remaining 1 tablespoon of chopped parsley. This will be used to coat the cakes for a crispy exterior.
5. Shape and coat cakes: Shape the potato mixture into eight evenly sized cakes. Carefully coat each cake first in the beaten egg, then in the flour and paprika mixture, reshaping as needed to hold the form.
6. Bake the cakes: Arrange the coated cakes on the prepared baking sheet. Bake in the preheated oven for 15 minutes until the bottoms begin to turn golden. Using a palette knife, carefully flip each cake over and bake for an additional 10-15 minutes until fully golden and cooked through.
7. Prepare the salad: In a bowl, toss together the tomatoes, diced cucumber, finely chopped red onion, Kalamata olives, and 1-2 tablespoons of chopped mint. Dress half the salad with half the lemon juice and 1 teaspoon of extra virgin olive oil, reserving the rest for later.
8. Serve and store: Serve four cakes with the dressed salad immediately. Chill the remaining cakes and salad, keeping them covered in the fridge for up to two days. Just before serving leftover salad, toss with the remaining lemon juice and olive oil to refresh flavors.
9. Reheat instructions: To reheat the cakes, place them on a baking tray and cook in a preheated oven at 200C/180C fan/gas 6 for 15-20 minutes until heated through and crisp.

Notes

• The cakes can be made ahead and reheated without losing their crispness by baking again in the oven before serving.
• Use wholemeal flour for added fiber and a nuttier flavor; regular flour can be substituted if necessary.
• For extra flavor, add a pinch of black pepper and smoked paprika to the potato mixture.
• The salad dressing is flexible—adjust lemon juice and olive oil to taste.
• This dish keeps well refrigerated for up to two days but is best eaten fresh for maximum texture and flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Keywords: feta cakes, Greek salad, vegetarian, baked potato cakes, Mediterranean recipe, healthy meal, wholemeal flour