Print

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/feta-cakes-with-greek-salad-recipe/