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.
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.
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.
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.
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.
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.
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
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Quick and easy Greek potato rosti/fritters
Ingredients
- 300 g potatoes peeled and chopped
- 3 spring onions finely chopped
- 1/2 tsp grated lemon zest
- 1/2 tsp chopped fresh chilli
- 1 tsp chopped fresh dill
- 1 tsp chopped fresh mint
- 1 egg
- 1/4 cup chickpeas from a can mashed
- 2 tbsp plain flour
- 2 tbsp crumbled feta cheese
- salt and pepper to taste
- 2 tbsp olive oil for frying
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
They sound and look lovely. I can use vegan cheese and make them for my tea, thanks for the recipe
Glad you liked the recipe
K x
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!
Hi Sue
Glad you like the recipe so much. It’s one of my summer time go-to recipes too.
K