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 (divided as 2 tbsp and 1 tbsp); 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

ByHailey Reed January 5, 2026January 5, 2026

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Introduction

These feta cakes with Greek salad make a delicious and light meal, perfect for warmer days or a healthy lunch. Crispy on the outside and creamy on the inside, the feta cakes pair beautifully with the fresh, zesty salad.

The image shows a white round plate with a textured orange pattern, holding two round, golden-brown baked egg muffins with visible green herbs inside. One muffin is whole, while the other is cut open, showing a fluffy white and green filling. To the right of the muffins is a fresh mixed salad with halved red and yellow cherry tomatoes, sliced cucumbers, dark purple olives, and chopped green mint leaves, all mixed together. The plate is placed on a soft turquoise cloth with a white marbled surface beneath, and a fork with a light blue handle is visible on the right side. 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 potatoes, and cook for 15-20 minutes until tender. Drain well, then return to the pan.
Step 3: Mash the potatoes with plenty of black pepper, lemon zest and juice, spring onions, mint, and 2 tablespoons of parsley. Stir through the crumbled feta until combined.
Step 4: Beat the egg in a shallow bowl. In another bowl, mix the wholemeal flour, smoked paprika, and remaining 1 tablespoon parsley.
Step 5: Shape the potato mixture into eight cakes. Carefully coat each cake first in the beaten egg, then in the flour mixture, reshaping if needed.
Step 6: Arrange the coated cakes on the baking sheet and bake for 15 minutes until they begin to turn golden.
Step 7: Using a palette knife, carefully turn each cake over and bake for another 10-15 minutes until golden and cooked through.
Step 8: Meanwhile, prepare the Greek salad by tossing half the tomatoes, cucumber, red onion, olives, and 1-2 tablespoons mint with 2 teaspoons lemon juice and 2 teaspoons olive oil.
Step 9: Serve the cakes with the salad. Chill the remaining cakes and salad separately for up to two days. Toss the reserved salad with remaining lemon juice and oil just before serving again.

Tips & Variations

For extra crispiness, you can lightly fry the cakes in a little oil before baking.
If you prefer a milder flavor, reduce or omit the smoked paprika in the flour coating.
Try adding chopped dill or oregano to the herbs for a different fresh herb twist.

Storage

Store the leftover 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 at 200°C (180°C fan)/gas mark 6 for 15-20 minutes until warmed through and crispy again.