Delicious Potato Feta Parsley Cakes Recipe

Looking for a hearty and flavorful recipe with humble potatoes as the star player? Look no further than my Potato, Feta, and Parsley Cakes recipe. With a crunchy exterior and soft, savory interior, these cakes are one of the most delicious ways to enjoy potatoes.

But what sets this recipe apart from other potato dishes is the perfect combination of tangy feta cheese and fresh parsley. It really takes this dish up a notch and gives it that extra kick of flavor that you won’t find in any other potato cakes recipe out there.

Plus, these cakes are incredibly flexible. You can serve them as an appetizer, side dish or even as a light main course. They pair wonderfully with a simple Greek salad or a side of green vegetables. Trust me – once you try these potato feta parsley cakes, they’ll quickly become one of your go-to dinner dishes!

Why You’ll Love This Recipe

Are you in search of a recipe that is both delicious and easy to make? Then this Potato, Feta and Parsley Cake recipe is for you! Not only is it quick to prepare, but it’s also incredibly flavorful, and perfect for those who are vegetarian.

With a mix of fluffy mashed potatoes, salty feta cheese, and fragrant chopped parsley, this dish offers the perfect balance of flavors. But why stop there? The simple addition of butter, flour, and egg make for an unbeatable and reliable texture that will have everyone begging for seconds.

Plus, the versatility of the dish offers plenty of opportunities to customize and experiment with different variations. Serve with your favorite dipping sauce or as a side dish to complement your dinner. You can even make them into mini cakes for a unique appetizer.

So go ahead and give this recipe a try- not only will it exceed your expectations but it’s bound to become a staple in your kitchen!

Ingredient List

Let me start by outlining the ingredients you will need to create these scrumptious Potato, Feta and Parsley Cakes. Don’t worry; the list is relatively short, and it may even include some items you already have in your pantry.

Here are the ingredients:

• 2 cups of boiled potatoes, cut into small cubes
• 150 g of crumbled feta cheese
• 1/2 cup of flour
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1/4 cup of finely chopped parsley
• 1 egg
• 2 tbsp of butter or olive oil for frying

This recipe is incredibly versatile, so feel free to make some substitutions as you deem fit to tailor flavour to your liking.

The Recipe How-To

Now, it’s time to get your hands dirty and create some magic! Here’s how you can make these delicious Potato, Feta and Parsley Cakes:

Ingredients

• 2 cups of boiled potatoes cut into small cubes
• 1/2 cup of crumbled feta cheese
• 2 tablespoons of finely chopped parsley

For the batter:
– 1 egg
– 1/2 cup of flour
– 1 tsp of season salt
– 1/4 tsp of black pepper

Step-by-Step Guide

1. Begin by adding the boiled potatoes, crumbled feta cheese, and finely chopped parsley into a mixing bowl.

2. Mash the potato mixture with a potato masher or fork, then add the egg, flour, season salt, and black pepper. Mix well until all ingredients are integrated.

3. Take a tablespoon of the mixture and form a patty approximately two inches wide in diameter. Repeat until all the mixture has been used.

4. In a skillet, heat one tablespoon of butter or olive oil over medium heat.

5. Fry the patties until each side is golden brown and crispy, approximately four minutes per side.

6. Drain on paper towels to remove any excess oil or butter.

7. Garnish with additional chopped parsley and serve immediately!

Don’t be afraid to experiment with different shapes and sizes for your Potato, Feta and Parsley Cakes! Whether you want them larger or smaller, it won’t affect the flavor.

If you want to make these cakes ahead of time, store them in an airtight container in the refrigerator for up to three days. Reheat in an oven-safe dish at 375°F (190°C) for ten minutes before serving.

Expert Tip

To take your Potato, Feta and Parsley Cakes to another level try adding different ingredients! Some herbs could really spice things up or you could even try adding some cooked spinach or zucchini for some extra texture.

You can also try using leftover mashed potato, leek or onions too! The possibilities are endless when it comes to these versatile cakes that never fail to satisfy my appetite for deliciousness!

Substitutions and Variations

Are you looking to add a little extra zing to your potato, feta and parsley cakes recipe? Look no further, because there are plenty of substitutions and variations you can try out to customize this recipe to your liking.

If you want to mix things up, you can experiment with different types of cheese in place of the feta. Some good options include cheddar, goat’s cheese or even blue cheese if you’re feeling bold. You could also throw in some shredded mozzarella for an extra cheesy kick.

Don’t have any fresh parsley on hand? That’s okay! You can swap it out with other herbs like dill, thyme or cilantro. Or, if you’re feeling daring, you could add some spices like paprika or cumin to give the cakes a more exotic flavor.

For those who are vegetarian, you can eliminate the egg altogether and use breadcrumbs instead of flour for binding. You can also try adding in some cooked zucchini or roasted red pepper for an extra boost of nutrition.

But what if you’re looking for something heartier? Add some leftover mashed potatoes, boiled potatoes or even sweet potatoes into the mix for a more filling version of this dish. Why not even try adding some green vegetables such as spinach or leek to make the dish more vibrant?

The sky’s the limit with substitutions and variations when it comes to this versatile recipe. Whether you crave something savory or a little unconventional, these potato, feta and parsley cakes will remain flavorful and delicious!

Serving and Pairing

Now, I know you’re probably eager to sink your teeth into one of these scrumptious potato, feta and parsley cakes, but let’s talk about how to serve and pair them. These cakes are so versatile that they can be served in many different ways.

One option is to serve them as a side dish with your favorite protein, such as grilled chicken or fish. The savory flavors of the potato and herbs combine well with these options.

If you’re more in the mood for a lighter meal, why not top the cakes with a dollop of herbed feta or tzatziki sauce and serve them alongside a crisp green salad? This pairing makes for a refreshing lunchtime delight.

And let’s not forget about brunch! These cakes make for an excellent breakfast or brunch item when paired with bacon, mushrooms or avocado. They also work perfectly in a vegetarian galette or tart.

The crumbled feta adds some zest to these cakes, which pairs quite nicely with a white wine with bright citrus notes, like Sauvignon Blanc. If beer is more your style, try something like Belgian wheat beer.

Get creative and use them in any dish where you would normally use mashed potatoes, such as a shepherd pie where they add flavor dimension.

Once you see how versatile and delicious these cakes are, you’ll find yourself making them more often than you thought was possible! Their Mediterranean flavors are optimized when served Greek style- simply place the cakes on a platter and serve family-style along with your favorite greek salad – voila! You have a fantastic dinner that will satisfy everyone’s taste buds.

Make-Ahead, Storing and Reheating

Listen up, bakers. Here’s the deal, if you are short on time but still want to serve a crispy mouthwatering cake, then you’d love this recipe. These potato, feta and parsley cakes are not just great fresh off the frying pan but can be stored or frozen for later use.

For all my fellow bakers who like to plan ahead, these herbed feta potato cakes can stay in the fridge for 3-4 days as long as they’re properly stored. For better results, I recommend storing them in an airtight container or wrapped in foil paper. Before serving it again, simply reheat them in the oven (350F) for 5 minutes, and they’ll be ready to go.

But if you’re someone who prefers to stock up or freeze meals that can be cooked later, then you’ll love these feta cakes even more. Cook your cakes according to the recipe instructions and allow them to cool completely. Once cooled, freeze them on a baking sheet lined with wax paper for about an hour. Then transfer them in airtight freezer bags, label and date it properly before storing them in the freezer for up to 3 months.

When you’re ready to reheat your frozen cakes, simply preheat your oven to 375F and bake for around 25-30 minutes until it’s heated through thoroughly.

These cakes are so versatile; you won’t even have to think twice about serving leftovers for breakfast or dinner. You can even toss them onto a bed of greens and drizzle some dressing on top for an instant salad upgrade or serve it with grilled fish or veggies for an easy yet delicious meal.

Trust me when I say this folks, with just a little prep time upfront these feta parsley potato cakes will make the perfect quick snack or side dish anytime you need it!

Tips for Perfect Results

Listen up, my fellow bakers, I have some tips for you to achieve the perfect potato, feta and parsley cakes. The first tip is crucial, always use boiled potatoes as raw ones may ruin the texture of your cakes. Finely chop fresh parsley, it adds brightness and fresh herb flavors to your cakes. Don’t over mix the ingredients because it can make the cakes dense and heavy.

Mix mashed potatoes with flour, butter, egg and seasonings until you have a smooth and thick mixture. Make sure to add crumbled feta at the end gently but thoroughly to avoid over-mixing. Also, use a non-stick pan or skillet to cook your cakes and heat up the oil well before adding the mixture.

When it comes to flipping, do not rush to flip as soon as bubbles form on top because you risk breaking the cakes apart. Instead, give them time to cook through until crispy golden brown color forms underneath and they become sturdy enough to flip. And when you finally flip them over, be gentle and use a spatula designed for delicate jobs like this.

If you are planning on making sweet potato cakes instead of regular ones, keep in mind that sweet potatoes are sweeter than white potatoes, so adjust seasonings accordingly by adding less sugar or more salt. You can also add other savory ingredients like spinach patties or zucchini to create a delicious variety.

These tips guarantee that you’ll have perfectly browned and tender potato, feta and parsley cakes every time. Trust me; once you taste them with some herbed feta or Greek salad on top, you will be hooked!

Bottom Line

In conclusion, these potato, feta, and parsley cakes are the perfect addition to your culinary repertoire. Bursting with so much flavor and texture, these cakes will make an excellent meal or side dish that’s sure to impress your guests. Don’t be shy trying this recipe out. If you’re a cheese lover and seek an easy-to-prepare and mouth-watering meal or snack, the combination of flavors in this recipe will surely work its way into your heart. This recipe can easily be customized with various ingredients to cater to your taste buds. Hence, whether you’re looking for a meal addition, snack or appetizer, these cakes are an excellent choice. So go ahead and give it a try! Your taste buds will thank you for it.

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