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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
