Feta Cakes with Greek Salad Recipe

Introduction

These feta cakes with Greek salad offer a delightful combination of crispy, golden potato cakes filled with fresh herbs and tangy feta, paired with a vibrant, refreshing salad. Perfect for a light lunch or a flavorful dinner that satisfies without weighing you down.

Ingredients

• a drop of rapeseed oil, for the baking sheet
• 700g potatoes, peeled and cut into chunks
• 1 lemon, zested, half juiced
• 6 spring onions, very finely chopped
• 2 tbsp chopped mint
• 3 tbsp chopped parsley
• 100g feta, crumbled
• 1 large egg
• 6 tbsp wholemeal flour
• ½ tsp smoked paprika
• 320g tomatoes, cut into wedges
• 1 cucumber (about 320g), diced
• 1 red onion, finely chopped
• 12 Kalamata olives, quartered
• 1-2 tbsp finely chopped mint
• 2 tsp lemon juice
• 2 tsp extra virgin olive oil

Instructions

1. Step 1: Preheat the oven to 200C/180C fan/gas 6 and lightly oil a non-stick baking sheet with rapeseed oil.
2. Step 2: Bring a pan of water to a boil. Add the potatoes and cook for 15-20 minutes until tender. Drain thoroughly.
3. Step 3: Return the drained potatoes to the pan. Mash them well, seasoning with plenty of black pepper. Stir in the lemon zest and juice, spring onions, mint, 2 tablespoons of parsley, and crumbled feta.
4. Step 4: In a shallow bowl, beat the egg. In another bowl, mix the flour, smoked paprika, and remaining tablespoon of parsley.
5. Step 5: Shape the potato mixture into eight cakes. Carefully coat each cake first in the beaten egg, then in the flour mixture, reshaping if needed.
6. Step 6: Arrange the coated cakes on the prepared baking sheet. Bake for 15 minutes until they start to turn golden.
7. Step 7: Use a palette knife to carefully turn each cake over, then bake for an additional 10-15 minutes until golden and crisp.
8. Step 8: Meanwhile, prepare the salad by tossing half of the tomatoes, cucumber, red onion, olives, and chopped mint with half of the lemon juice and olive oil.
9. Step 9: Serve four cakes alongside the salad. Chill the remaining cakes and salad for another day.
10. Step 10: Before serving the leftovers, toss the remaining salad ingredients with the rest of the lemon juice and olive oil.

Tips & Variations

• For extra crispiness, gently press the cakes with a spatula halfway through baking to flatten slightly.
• You can substitute wholemeal flour with plain flour if preferred.
• Adding a pinch of chili flakes to the flour mix gives the cakes a subtle kick.
• Use fresh herbs generously to enhance the flavor and freshness of the dish.

Storage

Store the baked feta cakes covered in the refrigerator for up to two days. Reheat them on a baking tray in a preheated oven at 200C/180C fan/gas 6 for 15-20 minutes until warmed through and crisp again. Keep the salad separate and dress just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these feta cakes gluten-free?

Yes, substitute the wholemeal flour with a gluten-free flour blend to make this recipe suitable for gluten-free diets.

Can I prepare the cakes ahead of time?

Absolutely. You can make and bake the cakes in advance, then store them in the fridge. Reheat them in the oven before serving for the best texture.

Feta Cakes with Greek Salad Recipe

Print Recipe

★★★★★

4.7 from 149 reviews

Delicious and wholesome feta cakes paired with a fresh and vibrant Greek salad. These baked potato and feta cakes are flavored with lemon, herbs, and smoked paprika, making them a perfect light meal or appetizer, complemented by a zesty tomato, cucumber, and olive salad.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 feta cakes, serving 4 with salad 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Feta Cakes

• a drop of rapeseed oil, for the baking sheet
• 700g potatoes, peeled and cut into chunks
• 1 lemon, zested, half juiced
• 6 spring onions, very finely chopped
• 2 tbsp chopped mint
• 3 tbsp chopped parsley
• 100g feta, crumbled
• 1 large egg
• 6 tbsp wholemeal flour
• ½ tsp smoked paprika

Greek Salad

• 320g tomatoes, cut into wedges
• 1 cucumber (about 320g), diced
• 1 red onion, finely chopped
• 12 Kalamata olives, quartered
• 1–2 tbsp finely chopped mint
• 2 tsp lemon juice
• 2 tsp extra virgin olive oil

Instructions

1. Prepare the oven and potatoes: Preheat your oven to 200C (180C fan) or gas mark 6. Lightly oil a non-stick baking sheet with a drop of rapeseed oil. Bring a large pan of water to a boil, add the peeled and chunked potatoes, and cook for 15-20 minutes until tender when pricked with a fork.
2. Mash and mix the potato base: Drain the potatoes thoroughly and return them to the warm pan. Mash them well, then stir in plenty of black pepper, the zest and juice from half the lemon, finely chopped spring onions, chopped mint, and 2 tablespoons of chopped parsley. Gently fold in the crumbled feta cheese until evenly combined.
3. Prepare coatings for the cakes: Beat the egg in a shallow bowl. In a separate bowl, mix the wholemeal flour, smoked paprika, and remaining 1 tablespoon of chopped parsley.
4. Shape and coat the feta cakes: Form the potato mixture into eight evenly sized cakes. Carefully dip each cake into the beaten egg, coating completely, then dredge in the flour and paprika mixture, ensuring full coverage. Reshape if necessary to maintain neat rounds.
5. Bake the cakes: Place the coated cakes on the oiled baking sheet spaced evenly. Bake in the preheated oven for 15 minutes until the bottoms start to turn golden. Using a palette knife, carefully flip each cake over and return to the oven for an additional 10-15 minutes until golden and cooked through.
6. Prepare the Greek salad: While the cakes are baking, combine the tomatoes, diced cucumber, chopped red onion, quartered Kalamata olives, and chopped mint in a bowl. Toss half the salad with 2 teaspoons of lemon juice and 2 teaspoons of extra virgin olive oil to dress.
7. Serve and store: Serve four feta cakes alongside half of the dressed Greek salad. Chill the remaining cakes and salad, keeping them covered in the refrigerator for up to two days. Before serving the remainder, toss the leftover salad with the remaining lemon juice and olive oil. To reheat cakes, bake on a tray at 200C (180C fan) for 15-20 minutes until heated through and crisp.

Notes

• The cakes can be made ahead and stored covered in the fridge for up to two days.
• Reheat baked cakes in the oven to maintain their crispness rather than microwaving.
• You can substitute rapeseed oil with olive oil if preferred, though rapeseed has a milder flavor.
• Adding smoked paprika gives a subtle smoky depth; can be omitted for a milder taste.
• Wholemeal flour adds texture and fiber but can be replaced with all-purpose flour if necessary.
• Use fresh herbs for best flavor impact; dried herbs can be used but reduce quantity by half.

Keywords: feta cakes, Greek salad, baked potato cakes, vegetarian appetizer, healthy snack, Greek cuisine