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Quick and easy Greek potato rosti/fritters
Packed with flavour these make a great light lunch or side dish as well as being perfect for brunch or breakfast too
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
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!
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