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Home » Greek Recipes » Quick and Easy Greek Potato Rosti/Fritters

Quick and Easy Greek Potato Rosti/Fritters

Author: Karon Grieve Published : April 2019

Recipe
Greek potato rosti
Greek potato rosti
Quick and easy Greek style potato rosti/fritters, packed with flavour they make the perfect light lunch, add smoked salmon and salad for a filling meal or serve as part of brunch or breakfast too. #potato rosti #Greek food #potato fritters #larderlove

These quick and easy Greek potato rosti/fritters are super easy to make. I’ve added Greek flavouring to these rosti potatoes plus extras like feta and chickpeas to make them more substantial and a healthy, filling tasty meal.

Greek potato rosti recipe

Quick and easy Greek potato rosti/rostis

I love potato rosti and I call these my Greek potato rostis/fritters basically because I’ve used feta cheese in them plus dill and mint which are always part of my Tzatziki mix (here is my homemade tzatziki recipe).

So to me they have a touch of Greek about them and that’s always a good thing in my book.

table shot of rosti and salad

Potatoes

There are so many ways to serve potatoes, from mash to roasted, chipped and fried to boiled to all manner of fancy ways with cheese and cream.

Potato rosti originate in Switzerland where you’ll find them served in most bistros and cafes.

These Greek potato rosti/fritters are easy to make and by adding in all those lovely Greek extras they are packed with flavour too and elevate the humble potato to new heights without too much effort being involved.

close up of potato rosti

Ingredients for Greek potato rosti/fritters

Potato rosti are usually just made with potatoes, seasonings and butter then fried in oil. I’ve made mine more substantial and filling by adding feta cheese and chickpeas to the mix.

There is also some diced spring onions/scallions, herbs, chilli, lemon zest and some flour to bind everything together.

table shot of potato rosti

How to make your Greek Potato Rosti

You have to boil your potatoes first and then mash them and resist the temptation to eat them as they are. Then it is just a case of adding in the other ingredients to build up the flavour and hold them together.

Make patties and then fry them for about 3 minutes on each side until golden.

bite shot with fork

Serving Suggestions

I like to serve my Greek potato rosti/fritters with a simple Greek salad for lunch or maybe use them as a side dish with kebabs, pork chops and the like.

You can even serve these for breakfast with a fried or poached egg on top.

Get luxurious and serve these rosti with smoked salmon for a super lunch dish.

A good squeeze of lemon juice when you serve them is just perfect and brings out the flavours.

larder links

Looking for more super tasty vegetarian ideas? Then check these out before you go;

Courgette/zucchini fritters with tomato dipping sauce

Super healthy Dakos salad from Crete

Chickpea gnocchi with tomatoes and pesto

Baked grapes with whipped feta bruschetta

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Greek potato rosti recipe

Quick and easy Greek potato rosti/fritters

Karon Grieve
Packed with flavour these make a great light lunch or side dish as well as being perfect for brunch or breakfast too
4.67 from 6 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine Greek
Servings 3 people
Calories 255 kcal

Ingredients
 

  • 300 g potatoes peeled and chopped
  • 3 spring onions finely chopped
  • 1/2 tsp lemon zest grated
  • 1/2 tsp chilli chopped
  • 1 tsp fresh dill chopped
  • 1 tsp fresh mint chopped
  • 1 egg
  • 1/4 cup chickpeas mashed from a can
  • 2 tbsp plain flour
  • 2 tbsp feta cheese crumbled
  • salt and pepper to taste
  • 2 tbsp olive oil for frying
Metric – US Customary

Instructions
 

  • Boil the potatoes till tender then drain and mash well with a fork
  • Mix in all the other ingredients till well combined
  • Press the mixture into pates in the palm of your hand
  • Fry them in the olive oil for approximately 3 minutes on each side until golden and cooked through
  • Serve with a wedge of lemon to squeeze over
  • Serve with a Greek salad, as a side dish or even with an egg for breakfast

Notes

Serve as a starter with a dip of choice, as a side dish to your main meal or for brunch with eggs.

Nutrition

Calories: 255kcalCarbohydrates: 27gProtein: 7gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 157mgPotassium: 530mgFiber: 4gSugar: 2gVitamin A: 264IUVitamin C: 24mgCalcium: 93mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Greek Recipes, Main Dishes, Summer, Vegetarian Recipes

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Super Healthy Spinach and Peach Smoothie »

Comments

  1. Sue says

    May 20, 2019 at 10:22 am

    5 stars
    They sound and look lovely. I can use vegan cheese and make them for my tea, thanks for the recipe

    Reply
    • Karon Grieve says

      June 9, 2019 at 8:06 am

      Glad you liked the recipe
      K x

      Reply
  2. Sue says

    June 26, 2020 at 8:25 pm

    5 stars
    One of my favourite summer recipes. I think the addition of dill is a great addition and gives it a lovely depth of flavour. Pair this with some lovely greek olives – wow!

    Reply
    • Karon Grieve says

      July 2, 2020 at 8:58 am

      Hi Sue
      Glad you like the recipe so much. It’s one of my summer time go-to recipes too.
      K

      Reply
  3. stewart dickson says

    May 20, 2022 at 8:29 am

    looks good will have a go at the weekend. Reminds me of the potato cakes we were made and fried as a cheap tasty filler Scotland

    Reply
    • Karon Grieve says

      June 6, 2022 at 8:24 am

      Hi Stewart
      Hope you enjoy them
      K

      Reply
  4. stewart dickson says

    May 20, 2022 at 8:31 am

    4 stars
    looks good will have a go at the weekend. Reminds me of the potato cakes we were made and fried as a cheap tasty filler in Scotland

    Reply
    • Karon Grieve says

      June 6, 2022 at 8:18 am

      Hi Stewart
      Hope you made them and enjoyed them.
      K

      Reply

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