Dinner

Feta Cakes with Greek Salad Recipe

Name: Feta Cakes with Greek Salad Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: a drop of rapeseed oil, for the baking sheet; 700g potatoes, peeled and cut into chunks; 1 lemon, zested, half juiced; 6 spring onions, very finely chopped; 2 tbsp chopped mint; 3 tbsp chopped parsley; 100g feta, crumbled; 1 large egg; 6 tbsp wholemeal flour; ½ tsp smoked paprika; 320g tomatoes, cut into wedges; 1 cucumber (about 320g), diced; 1 red onion, finely chopped; 12 Kalamata olives, quartered; 1-2 tbsp finely chopped mint; 2 tsp lemon juice; 2 tsp extra virgin olive oil

ByCleo Brixton January 12, 2026January 12, 2026

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Introduction

These feta cakes paired with a fresh Greek salad make a delicious and light meal that’s perfect for any day of the week. Soft, flavorful potato cakes with herbs and tangy feta complement the crisp, vibrant salad beautifully. They’re easy to make and great served warm or cold.

The image shows a white plate with an orange textured pattern, holding two round, golden-brown baked patties with a slightly crusty surface. One patty is whole, while the other is broken open to reveal a soft, flaky white filling inside. Next to the patties is a colorful salad made of small red and yellow cherry tomato halves, chopped green cucumber pieces, sliced black olives, and fresh chopped green herbs scattered over it. The plate sits on a white marbled textured surface, with a light green cloth napkin nearby and a fork with a turquoise handle resting on the right side. A woman's hand is not visible in this image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

A drop of rapeseed oil, for the baking sheet
700g potatoes, peeled and cut into chunks
1 lemon, zested, half juiced
6 spring onions, very finely chopped
2 tbsp chopped mint
3 tbsp chopped parsley
100g feta, crumbled
1 large egg
6 tbsp wholemeal flour
½ tsp smoked paprika
320g tomatoes, cut into wedges
1 cucumber (about 320g), diced
1 red onion, finely chopped
12 Kalamata olives, quartered
1-2 tbsp finely chopped mint
2 tsp lemon juice
2 tsp extra virgin olive oil

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6 and lightly oil a non-stick baking sheet with rapeseed oil.
Step 2: Bring a pan of water to the boil, add the peeled and chunked potatoes, and cook for 15–20 minutes until tender. Drain the potatoes well.
Step 3: Return the drained potatoes to the pan and mash thoroughly. Add plenty of black pepper, lemon zest, half the lemon juice, spring onions, mint, and 2 tablespoons of parsley. Stir through the crumbled feta.
Step 4: Beat the egg in a shallow bowl. In another bowl, mix the wholemeal flour, smoked paprika, and the remaining tablespoon of parsley.
Step 5: Shape the potato mixture into eight evenly sized cakes. Carefully coat each cake first in the beaten egg, then in the flour mixture, reshaping as needed to keep a neat form.
Step 6: Arrange the coated cakes on the prepared baking sheet. Bake for 15 minutes until they begin to turn golden.
Step 7: Using a palette knife, carefully flip each cake over and bake for another 10–15 minutes until they are golden and cooked through.
Step 8: Meanwhile, prepare the Greek salad by combining tomatoes, cucumber, red onion, Kalamata olives, and chopped mint. Toss half of the salad with 1 teaspoon lemon juice and 1 teaspoon olive oil.
Step 9: Serve four feta cakes with the dressed salad. Chill the remaining cakes and salad, tossing the rest of the salad with the remaining lemon juice and olive oil just before serving the next day.

Tips & Variations

Use full-fat feta for a richer flavor, or try goat cheese for a milder taste.
Add a pinch of chili flakes to the potato mix for a spicy kick.
Serve with a dollop of tzatziki or Greek yogurt for extra creaminess.
For gluten-free, substitute the wholemeal flour with chickpea or rice flour.

Storage

Store the feta cakes and salad separately in airtight containers in the fridge for up to two days. To reheat the cakes, place them on a baking tray and cook in a preheated oven at 200°C (180°C fan)/gas mark 6 for 15–20 minutes until warmed through and crisp again.