IRISH POTATO CAKES
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.
GREEK STYLE POTATOES
Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.
Provided by Cathie
Categories Side Dish Potato Side Dish Recipes
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
- Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 58.6 g, Cholesterol 0.3 mg, Fat 18.5 g, Fiber 7.4 g, Protein 7 g, SaturatedFat 2.6 g, Sodium 598.9 mg, Sugar 2.9 g
PORTOKALOPITA (GREEK ORANGE PHYLLO CAKE)
Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Why? Because here the phyllo is shredded to bits - the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
- Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
- Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour orange and egg mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
- Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.
Nutrition Facts : Calories 465.4 calories, Carbohydrate 67.7 g, Cholesterol 81.3 mg, Fat 19.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 3.9 g, Sodium 305.4 mg, Sugar 46.7 g
GREEK POLPETES (POTATO CAKES)
From Mediterranean Dishes. I tinkered with this recipe a little because Evelyn wasn't there to stop me. You'll find this appetizer on most any Greek mezethes. I want be reincarnated a potato in the next round.
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients.
- While still warm, mash the potatoes with the feta cheese, green onion, red onion, dill, mint, egg, lemon juice, *salt and pepper. *Taste the mixture first before adding the salt because feta itself is quite salty. Place the potato mixture in the refrigerator to firm up. Refrigerate potato mixture until ready to fry.
- Divide the potato mixture into little balls approximately 3/4"-1" in diameter. NOTE: The potato mixture can be prepared ahead of time and refrigerated until ready to cook.
- Flatten the balls slightly and dredge in flour. Heat the olive oil in the pan and fry up the cakes until golden brown on both sides. Drain on paper towel.
- Serve warm. I like to drizzle extra lemon juice on top of the potato cakes.
- Yield is not known. Serving is estimated.
POLPETTES
Delicious appetisers made basically with mashed potatoes and feta cheese and flavoured with lemon juice and dill. When I've made these, I've made small appetiser size polpettes, but they could be made larger and served as a delicious side dish with kebabs or any grilled meat or fish. I've adapted this recipe from a recipe I found in 'The Taste of Greece' and I'm posting it for the 2005 Zaar World Tour. I made these probably two years ago, well before discovering Zaar, so although I had made a note of my modifications to the original recipe, I did not make a note of the preparation and cooking times, so what appears below are my guesstimates. All I remember is that they were very easy to make, delicious, devoured with enthusiasm by those to whom I served them, and that I was intrigued that I hadn't previously come across this recipe anywhere else. Nor have I seen it anywhere since then!
Provided by bluemoon downunder
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes in their skins in lightly salted water until soft; drain, then peel while still warm; place in a bowl and mash.
- Crumble the feta cheese into the potatoes and add the spring onion, garlic, dill, ground almonds, egg and lemon juice, and season with salt and pepper, to taste. Remember that feta is salty, so taste the mixture before adding the salt. Stir well so that al the ingredients are well combined.
- Cover the mixture and chill until it is firm; then divide the mixture into walnut-size balls, then flatten them slightly.
- Lightly coat the polpettes with flour; heat the oil in a pan, preferably non-stick and sauté the polpettes until they are golden brown on both sides.
- Drain on paper towels and serve immediately.
Nutrition Facts : Calories 313, Fat 18.7, SaturatedFat 6.4, Cholesterol 79.6, Sodium 364.6, Carbohydrate 28.4, Fiber 3.7, Sugar 3, Protein 9.4
PIZZA POTATO CAKES
Don't know what to do with all those leftover mash potatoes? Is time short and you need something fast to feed your hungry family? You'll love this so much you'll want to make extra mashed potatoes just so you can make them. The recipe comes from Chatelaine Food Express Quickies 2.
Provided by Dreamer in Ontario
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F.
- Pat mashed potatoes into 4 small round shapes that are about 1/2 inch thick and place on an oiled baking sheet.
- Sprinkle with cheese and seasonings.
- Bake about 20 minutes (cheese should be golden).
Nutrition Facts : Calories 87.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.1, Sodium 317.1, Carbohydrate 18.4, Fiber 1.6, Sugar 1.6, Protein 2
GREEK POTATO CASSEROLE
The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. -Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.
Nutrition Facts : Fat 13 g fat (9 g saturated fat), Cholesterol 29 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 24 g carbohydrate, Fiber 4 g fiber, Protein 9 g protein.
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