Name: GREEK POTATO ROSTIS
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
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

I love potato rostis and I call these my Greek potato rostis basically because I’ve used feta cheese in them plus dill and mint which are always part of my Tzatziki mix. So to me they have a touch of Greek about them and that’s always a good thing in my book.

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

How to make your Greek Potato Rostis

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

Serving Suggestions

I like to serve my Greek potato rostis 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.

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

So there you have it, the perfect light lunch or side dish with a touch of Greek magic.

K x

Print Recipe

5 from 1 vote

GREEK POTATO ROSTIS

Greek potato rostis are packed with flavour and make a great light lunch or side dish

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: Greek

Servings: 3

Author: Karon Grieve

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