625 g russet potatoes 1 1/4 lb
250 ml feta cheese 1 cup
4 green onions, chopped
45 ml fresh dill, chopped 3 tbsp
1 egg, beaten
15 ml lemon juice 1 tbsp
salt & pepper to taste
flour
15 ml olive oil 3 tbsp
Cook potatoes in skin, in lightly salted water, until soft, about 25 minutes. Drain, cool and remove peels. Place potatoes in bowl and mash. Add cheese, onion, dill, egg, lemon juice, salt and pepper. Stir well. Cover and chill until firm. Divide mixture into walnut-size balls. Flatten slightly. Dredge with flour. Heat oil in fry pan and fry potato “mouthfuls” until golden brown on both sides. Serve hot.
Serves 4