Potato, Feta and Parsley Cakes

Nice recipe: great flavor, nice texture with the crispy fried coating and smooth interior. I made these potato cakes as a side dish with great results... using idaho russets I made 6 "burger-size" cakes. 1 cake made the perfect side to lemon garlic roasted chicken and minted baby peas. As a side, I would say that this recipe would serve 4-6; as a vegetarian main entree I agree that this would make 2 generous servings. This would be a great way to use up leftover mashed potato, but is good enough to demand boiling those potatoes specifically to make these cakes! I did have to use a little extra butter because my mixture was dry(I think it's due to the variety of potato). Any suggestions on a better variety of potato for this recipe? In any case, it's a keeper. Thanks!

Great recipe but they fell apart a bit. However everyone liked it from age 21 months to 40 years. Definitely worth a go.

We had to use russets and I found that the patties fell apart a bit...how much oil would you need for frying them?? With the leftovers, I am going to make them more mini patties and see if they fry a little better that way. Thanks for sharing and easy comforting recipe.

An excellent balance of herb and cheese. I used Yukon gold potatoes which I think helped make the cakes hold together and made them creamier. I did skip the flour.