Potato Leek Feta Patties Recipes

POTATO, LEEK & FETA PATTIES

Steps:

• Break garlic bulb open and place in roasting pan. Roast for 20 minutes or until soft. Remove (let cool) and squeeze out garlic flesh.
• Cook sweet potatoes and carrots in large pan of boiling water for 15 minutes until soft. Drain and mash. Mix this with the garlic.
• Add the leeks, feta cheese, Tabasco, cilantro & pepper to the sweet potato mixture.
• Cover and let chill for at least 30 minutes.
• Preheat oven to 375°F Shape mixture into 8 small patties and place on baking sheet.
• Bake for 15-20 minutes until hot.
• Serve with ketchup!

EASY GREEK POTATO PATTIES WITH CREAMY FETA CHEESE SAUCE

Steps:

• Wash the potatoes then place them with their skins in a pot with plenty of salted water and cook them until tender. Drain and let them cool slightly. Peel off their skin.
• Place the potatoes in a bowl and mash them with a potato masher or pass them through a potato ricer.
• To the bowl with the potatoes, add the Feta, parsley, mint, nutmeg, salt and pepper and mix well. Taste and adjust the seasoning. Add the egg and mix again. If the mixture is too loose to form patties, add some flour, a tablespoon at a time, until the mixture is solid. Cover and refrigerate for 20 minutes.
• Take the bowl out of the refrigerator and form small patties, about 2½". Place the patties on a large plate.
• In a large, non-stick skillet, heat the olive oil under medium-high heat.
• Flour both sides of the patties lightly and cook in the hot oil until golden brown. Turn and cook the second side too. If they brown too fast, lower the temperature. Add more oil to the skillet as necessary.
• Top with a few sliced green onions and serve warm with some Feta Cheese sauce on the side.
• For the Feta Cheese Sauce: Combine all ingredients in a small food processor and mix until fairly smooth. Cover and refrigerate for at least one hour before serving. The sauce can keep in the fridge for a week and can also be used to top baked potatoes or in a salad dressing.

POTATO LEEK GRATIN

Steps:

• Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
• Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
• Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
• Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
• Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

FETA AND POTATO PATTIES

Steps:

• Boil the potatoes in their skins in lightly salted water until soft.
• Drain, peel the potatoes while warm, place in a bowl and mash.
• Add the feta cheese crumbled, the spring onions or the onion, dill, lemon juice and egg.
• Season with salt and pepper (not too much salt: the feta cheese is fairly salted already).
• Stir well.
• Cover the mixture and chill about 30 minutes.
• Divide the mixture in walnut-size balls, and flatten them slightly so they look like little thick cookies (it helps to have a bowl with water on the table to clean the hands after making several patties: they get very sticky!).
• Dredge with the flour.
• Heat some oil in a frying pan (like 3 tablespoons) and fry the patties until golden brown on each side.
• Keep adding little oil when needed.
• Drain on kitchen paper and serve warm.