In a medium bowl, place the potato, feta, egg, green onions, dill lemon juice, zest, salt and pepper.
Mix until well combined.
Cover and refrigerate for 1-2 hours until firm.
Using hands, roll the mixture into golf-ball-size fritters, and flatten slightly.
Dredge lightly in flour, using a small sieve.
Heat olive oil in a large frying pan.
Cook fritters in batches for about 3-5 minutes until golden brown on both sides.
Drain on paper towel and serve immediately.
Garnish with extra dill and lemon.
rizzle the mixture over the potato salad and stir in lightly
Simmer the sweet potato slices in salted water for
Heat the oil over moderate heat and add the garlic, onion, bacon and pumpkin, fry until the onion is soft and everything is browned.
Add the silverbeet and season with salt and pepper. Fry gently, stirring occasionally, until the silverbeet is hot
Serve with the feta sprinkled on top.
Good by itself with warm pita bread or as an accompaniment to barbecued or roast chicken or lamb.
Clean and cook potatoes in boiling water until tender, 18-20 minutes.
Chop, press and crumble other ingredients.
Cool potatoes until they can be handled, then dice into 3/4-inch cubes.
Toss with olive oil and garlic, then let fully cool to room temperature.
Add feta and scallions and drizzle with vinegar.
Add dill, salt& pepper, and toss gently.
Let rest for at least 1 hour to allow flavors to mingle.
Add optional garnish and serve.
Peel and dice the potatoes and boil until tender.
Drain and return to the hot pot to steam dry for a minute.
Mash thoroughly.
Mash in the butter, then the egg.
Mix in the feta cheese.
Season with salt and pepper and stir in the parsley.
Form into patties and dip in the flour.
Fry in hot oil until golden brown on both sides, approx 3-5 minutes.
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
o make the smoked chicken, potato and feta salad, cook potatoes in
400F).
Chop the sweet potato and carrot into small chunks
alf crosswise. Cut the sweet potato into large pieces the same
for the feta crust, boil, steam or microwave potato until tender; drain
ver high heat. Cook sweet potato and sausages for 10 mins
Combine ground lamb, feta, breadcrumbs, lemon peel, garlic and
dd finely chopped onion, the Feta, Romano and Ricotta Cheese.
nd mash.
Add the feta cheese crumbled, the spring onions
ash drained potatoes with a potato masher or beat with an
br>Spread 1/2 of potato slices on bottom. Top with
ith foil.
Combine sweet potato, egg and flour and stir
hopped potato.
Sprinkle 2 tablespoons or a little more of feta
0 minutes.
Slice sweet potato into noodles using the thin