8 md Baking potatoes
Salt
1/2 c Feta cheese, crumbled
2 Eggs
3 tb Vegetable oil
Salsa
Boil the potatoes for 15 minutes or until well cooked; drain, when cool
enough to handle, but not cold, peel them. In a large bowl, mash them, add
salt to taste and mix thoroughly. Set aside. Using a blender, coarsely chop
the cheese. Combine the potatoes and cheese, mixing well, using your
fingers. Add eggs and continue mixing by hand until the mixture is smooth.
Taste and add salt if necessary. Heat some of the oil in a frying pan over
medium heat. Scoop out a little bit of the potato mixture (aobut 2
tablespoons) and pat out a small cake with your fingers, flipping it gently
from hand to hand until it is a uniform shape, about 3 inches in diameter
and about 1/2 inch thick. Place the potato cake in the hot oil and saute
for about 3-4 minutes. Remove from the pan and drain it on a paper towel.
After patting out each cake, dip your fingers in a bowl of water so the
next one will not stick and add some oil to the frying pan after each
batch. Stack the drained potato cakes on a platter in a warm oven until
ready to serve. (To store, wrap them in foil and refrigerate. Reheat by
placing the foil package in a moderate over for 15 – 20 minutes. They are
not crisp on the outside when reheated, but still tasty)
Serve with salsa.
From
Yields
32 Servings