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Feta Cakes with Greek Salad |
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| Serves 4 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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Ingredients |
For the 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 (optional)
3 tbsp chopped parsley
100g feta, crumbled
1 large egg
6 tbsp wholemeal flour
½ tsp smoked paprika
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For the 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 (optional)
2 tsp lemon juice
2 tsp extra virgin olive oil
Greek yoghurt to serve
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Heat the oven to 200C/180C
fan/gas 6 and oil a non-stick baking sheet. Bring a pan of
water to the boil, add the potatoes and cook for 15-20
mins until tender. Drain very well, then return to the pan
and mash with lots of black pepper, the lemon zest and
juice, the spring onions, mint and 2 tbsp of the parsley.
Stir through the feta.
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Beat the egg in a shallow
bowl, then mix the flour, paprika and remaining 1 tbsp
parsley in another. Shape the potato mixture into eight
cakes, then carefully coat all over in the egg, then the
flour mix, reshaping them if you need to. Arrange the
cakes on the baking sheet and bake for 15 mins until
starting to turn golden. Use a palette knife to carefully
turn each one over and bake for another 10-15 mins until
golden.
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Meanwhile, toss half the salad
with half the lemon and oil. Serve with four cakes and
chill the remainder for another day, tossing the remaining
salad with the rest of the lemon and oil just before
serving. Will keep, covered, for up to two days in the
fridge. To reheat the cakes, cook on a baking tray at
200C/180C fan/gas 6 for 15-20 mins.
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Serve with Greek yoghurt on
the side
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DAILY
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