Description
Delicious and wholesome feta cakes made with mashed potatoes, herbs, and feta cheese, baked to golden perfection and served alongside a refreshing Greek salad featuring tomatoes, cucumber, red onion, Kalamata olives, and a zesty lemon-olive oil dressing. A healthy and satisfying meal perfect for lunch or dinner.
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 (divided as 2 tbsp and 1 tbsp)
- 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 oven and baking sheet: Preheat your oven to 200°C (180°C fan) or gas mark 6. Lightly oil a non-stick baking sheet with a drop of rapeseed oil to prevent sticking.
- Cook the potatoes: Bring a pan of water to a boil, add the peeled and chunked potatoes, and cook for 15-20 minutes until they are tender when pierced with a fork. Drain thoroughly to remove all excess water.
- Mash and mix the potato base: Return the drained potatoes to the pan. Mash them well, incorporating plenty of black pepper, the lemon zest and half the lemon juice, finely chopped spring onions, chopped mint, and 2 tablespoons of chopped parsley. Stir in the crumbled feta cheese evenly throughout the mash.
- Prepare coating mixtures: In a shallow bowl, beat the large egg lightly. In another bowl, combine the wholemeal flour, smoked paprika, and the remaining 1 tablespoon of chopped parsley.
- Shape and coat the cakes: Form the potato mixture into eight evenly sized cakes. Carefully coat each cake by first dipping into the beaten egg and then rolling them in the flour mixture, reshaping to maintain the form when necessary.
- Bake the cakes: Arrange the coated cakes on the prepared baking sheet. Bake in the preheated oven for 15 minutes until they begin to turn golden. Using a palette knife, carefully flip each cake over and continue baking for another 10 to 15 minutes until they are golden brown and cooked through.
- Prepare the Greek salad: In a bowl, toss together half of the tomatoes, cucumber, red onion, Kalamata olives, and mint. Drizzle with half the lemon juice and extra virgin olive oil, then toss again to combine the flavors.
- Serve and store: Serve four feta cakes with a portion of the dressed Greek salad. Chill the remaining cakes and salad separately in the fridge for up to two days. Before serving the remaining salad, toss with the remaining lemon juice and oil. To reheat the cakes, bake on a tray at 200°C (180°C fan) or gas mark 6 for 15-20 minutes until hot.
Notes
- The feta cakes can be prepared ahead and stored in the fridge for up to two days, making them convenient for meal prepping.
- Use wholemeal flour for a healthier option that adds good fiber content.
- If you want a stronger lemon flavor, you can add a bit more zest or juice according to taste.
- Be sure to drain the potatoes thoroughly to avoid watery cakes that don’t hold their shape well.
- These cakes reheat well in the oven, maintaining their crispness without becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Feta cakes, Greek salad, potato cakes, baked feta, healthy vegetarian dinner, Mediterranean recipe
