Slightly crunchy on the outside and fluffy on the inside- these potato croquettes are a popular mezze around Greece. There are many variations and our recipe includes carrot, parsley, onion, tomato and Feta- you can however add any other grated vegetable or Greek cheese of your choice! 

(Makes about 20 pieces) 

Ingredients

  • 6 x medium potatoes
  • 1 x tomato, grated
  • 1 x carrot, grated
  • 1/2 x onion, very finely chopped
  • 1/3 x cup parsley, finely chopped
  • 1/2 x cup Feta, chopped
  • 2 x eggs, whisked
  • 1 x cup bread crumbs, for coating
  • 1 x cup plain flour, for coating
  • salt & pepper to taste
  • olive oil, for frying

Method

  • Peel and cut potatoes into small pieces. Place in boiling water with a pinch of salt and cook for 15 minutes, or until soft.
  • Strain potatoes and allow to cool.
  • Place cooked potatoes into large bowl and begin mashing with potato masher or folk. 
  • Add carrot, parsley, tomato, onion, Feta, one egg, salt and pepper to mashed potatoes and mix together with wooden spoon till well combined.
  • Begin rolling mixture into small, round balls.
  • Place whisked egg, flour and breadcrumbs into 3 separate bowls. 
  • Cover each croquette well with flour, then dip into egg and finally roll into the breadcrumbs. 
  • Once you have completed this process for each, place them all on a tray and put in fridge for about 30 minutes to set.
  • When ready, add olive oil to frying pan and place on high heat. Once it’s well heated, lower heat and begin frying your croquettes in small batches for about 2 minutes on each side, or until golden brown. 
  • Place on paper to absorb excess oil and repeat until all croquettes are cooked.  

Recipe & Image by IN+SIGHTS GREECE © (Copyright) 

Team IG

This article was written/ edited by a team member of IN+SIGHTS GREECE.

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