In Greek: πατατοκεφτέδες νηστίσιμες, pronounced pah-tah-to-kef-TEH-thess
This is an easy option for a quick addition to a lenten meal (or a non-lenten meal) that brings together the tastes of potatoes and mint. These can be served as an appetizer, meze, or side dish.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 4 medium potatoes
- 1 bunch of fresh mint, chopped
- flour
- sunflower oil for frying
Preparation:
Clean, peel, and coarsely grate the potatoes in the food processor bowl. Set aside to drain completely.
When drained, mix with mint. Fill a medium frying pan half full of oil and heat to medium-high. While the oil is heating, make the croquettes. Put some flour on a plate. Form the potato mixture into patties and coat well with the flour, patting them to make sure they are well covered.
When the oil has heated, turn the heat down to medium and fry the croquettes until golden brown on both sides. Drain on absorbent towels, and serve.
Yield: serves 4
Cooking note: Frying will lower the heat of the oil. When frying in batches, allow the oil to heat up again before adding the next batch.
