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Patatokeftedes (Potato Croquettes)

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“As we do them in Greece.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rice the potatoes.
  2. Add the egg, onions, parsley or cilantro, cheese and pepper.
  3. Taste and add salt if not salty enough.
  4. Combine well and refrigerate for 2 hours before proceeding with recipe.
  5. Shape the potato mixture into'meatballs'.
  6. Dredge in flour, flattening slightly, and fry in hot oil (we use olive oil in Greece, but vegetable oil can be used instead).
  7. Drain on paper towels.
  8. Serve hot or warm.
  9. Note: Breadcrumbs can also be used to dredge the potato croquettes instead of the flour.
  10. This results in a crisper exterior.

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