Ingredients:
2 lbs cooked peeled potatoes ( I nuke them)
1 eggs
4 green onions, sliced thinly ( white and green parts)
3/4 cup minced flat leaf parsley or 3/4 cup cilantro
1 cup kefalotiri or 1 cup parmesan cheese, or myzithra cheese
1/4 teaspoon pepper
flour ( for dredging)
oil ( for frying)
Directions:
Rice the potatoes.
Add the egg, onions, parsley or cilantro, cheese and pepper.
Taste and add salt if not salty enough.
Combine well and refrigerate for 2 hours before proceeding with recipe.
Shape the potato mixture into’meatballs’.
Dredge in flour, flattening slightly, and fry in hot oil (we use olive oil in Greece, but vegetable oil can be used instead).
Drain on paper towels.
Serve hot or warm.
Note: Breadcrumbs can also be used to dredge the potato croquettes instead of the flour.
This results in a crisper exterior.
Servings: 4-6
Time preparation: 30 min.
Time total: 60 min.