Potato cakes
When I was little these potato cookies were always a staple in our kitchen. Honestly they are a staple in every Bulgarian home. They take a bit longer to make, which I find is the case with all veggie patties and cakes, but they are totally worth it. They are one of the things I prepared in anticipation for the post parfum weeks. I remember just snacking on them and even adding them to soups to make them extra filling.
Freezing tip: lay them next to each other in a plastic bag and don’t stack them because they will stick to one another.
Ingredients
For the patties
1 kg potatoes
1 onion
2 eggs
200g feta
15g dill
2 heaped tbsp chunky mustard
Salt and pepper
Flour and oil for the frying
For the extra peppery dipping sauce:
Thick yoghurt
Black pepper - coarse crushed in a pestle and mortar
Salt to taste
Garnish:
Dill
Red onion
1 lemon
Method
Thinly slice the red onion, season with salt and juice of half a lemon. Leave to pickle while you prepare the potato cakes.
Add salt to the water and boil the potatoes until cooked. Let aside to cool completely. I always boil the potatoes with the skin on because I think it doesn’t leave them soggy during the boiling.
Peel and mash the potatoes. Add the dill, egg, mustard, crumbled feta and season with salt and pepper.
Take a bit of mixture at a time and form the patties. Lay them on a tray and leave in the fridge to cool and firm for 20min.
Heat some oil on medium heat.
For frying the cakes: in a deep plate beat 1 egg and in another deep plate add a little bit of flour. Coat the patties in the egg and then in the flour. Remove any excess flour and start frying them. Lay on kitchen paper to soak any extra oil.
Serve with the dipping sauce, pickled onion and dill.
Extra peppery dipping sauce:
Mix the yoghurt, pepper and salt
