Description
Delicious and healthy feta cakes made from mashed potatoes, herbs, and crumbled feta, baked to golden perfection and served with a fresh Greek-style salad featuring tomatoes, cucumber, red onion, and Kalamata olives. This recipe is perfect for a light lunch or dinner and can be reheated for convenience.
Ingredients
Scale
Feta Cakes
- 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
Greek Salad
- 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
- Prepare the baking sheet and potatoes: Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet with a drop of rapeseed oil. Bring a pan of water to the boil, add the peeled and chopped potatoes, and cook for 15-20 minutes until tender. Drain very well.
- Mash and flavor potatoes: Return the drained potatoes to the pan. Mash them thoroughly with lots of black pepper, the lemon zest, and half the lemon juice. Stir in the finely chopped spring onions, chopped mint, and 2 tablespoons of chopped parsley. Finally, mix in the crumbled feta cheese until well combined.
- Prepare coating mixtures: Beat the egg in a shallow bowl. In another bowl, mix the wholemeal flour, smoked paprika, and the remaining 1 tablespoon of parsley.
- Shape and coat the cakes: Form the potato mixture into eight evenly sized cakes. Carefully coat each cake first in the beaten egg, then in the flour mixture, reshaping if necessary to maintain their form.
- Bake the feta cakes: Arrange the coated cakes on the prepared baking sheet. Bake in the preheated oven for 15 minutes until they start to turn golden. Using a palette knife, carefully flip each cake over and bake for another 10-15 minutes until golden and cooked through.
- Prepare the Greek salad: While the cakes bake, combine the tomatoes, diced cucumber, chopped red onion, Kalamata olives, and the finely chopped mint. Toss half the salad with half the lemon juice and 2 teaspoons of extra virgin olive oil.
- Serve and store: Serve four feta cakes with half the lemon-dressed salad immediately. Chill the remaining cakes and the leftover salad (undressed) separately in the fridge for up to two days. Just before serving the remainder, toss the salad with the remaining lemon juice and olive oil. To reheat the cakes, bake them on a baking tray at 200C/180C fan/gas 6 for 15-20 minutes until heated through and crisp.
Notes
- Use a palette knife to gently turn the cakes to avoid breaking them.
- Ensure potatoes are drained very well to avoid soggy cakes.
- Wholemeal flour adds fiber but can be substituted with all-purpose flour if preferred.
- These cakes reheat well, making them perfect for meal prep.
- Adjust the amount of herbs to taste for added freshness.
- The salad dressing is simple to keep the flavors fresh and light.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Keywords: feta cakes, Greek salad, baked potato cakes, vegetarian recipe, healthy lunch, wholemeal flour
