Greek Potato & Feta Croquettes

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Ingredients
1 pound (500g) potatoes
6 oz (150g) feta cheese
3 scallions, thinly sliced
2-3 tablespoons finely chopped fresh parsley
1 teaspoon dried mint
1 egg
oil for frying
For the Crispy Coating:

2 eggs, beaten
1 cup plain Panko breadcrumbs
1 cup grated kefalotiri or Parmesan cheese
salt
freshly ground black pepper
Instructions
Place the potatoes in a pot and cover with cold water and season with salt. Bring to a boil and reduce the heat to medium. Cook until fork tender. About 20-25 minutes. Drain and set aside to cool a little bit until they are safe to handle.
Peel the potato skin and discard. Place the potatoes in a large mixing bowl and mash them. Season with salt and pepper while they are still warm.
Crumble the feta into the bowl and add the scallions, mint, and parsley. Mix together and taste. Add more seasoning if needed.
Beat the egg and add to the potato mixture. Mix together until incorporated.
Form the potato croquettes. Around 2 tablespoons of potato mixture per ball.
Place them on a tray.
In a bowl, add the 2 eggs and season with salt and pepper. Beat together.
In another shallow bowl combine the breadcrumbs with the cheese and season with salt and pepper.
Dip the potato croquettes in the egg and then coat with the breadcrumb mixture. Transfer back onto the tray.
Heat the oil in a pan and fry the potato croquettes in several batches. Fry them for 304 minutes or until golden and crisp.
Transfer the fried croquettes onto a plate lined with paper towels and serve.
Serve with tzaztiki, marinara sauce, or harissa. Kali Orexi!
Notes
Freezer Instructions: form the croquettes. Place them on a tray and freeze until solid. Transfer them to a freezer-safe bag or container and they will keep fresh in the freezer for up to 2 months. Thaw and fry them.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
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By: LowNotes


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