Crunchy dill and spring onion potato croquettes stuffed with feta cheese Learn
My soul and hands belong in the kitchen. It’s my happy place, and best of all is that it allows me to gift happiness to others.
In 2019, I created a virtual gourmet group called “Kaust, what have you cooked today?”, which now counts 510 members. During lockdown the group really blossomed as I was also sharing inspirational posts/recipes.
As for the themed cooking challenges, they really made a difference when the lockdown first started. The challenges were very well received because everyone was at home, cooking more than usual, since the restaurants were closed.
Both have kept our spirits up in time of isolation.
Crunchy dill and spring onion potato croquettes stuffed with feta cheese
Crunchy dill and spring onion potato croquettes stuffed with feta cheese
Did you have mashed potatoes last night and you have leftovers in your refrigerator? No worries, I’ve got your back with this delicious recipe that pairs amazing with your favourite salad or chutney.
Serves: 2
Cook and prep time: 25 minutes
Ingredients:
- 1 cup of leftover mashed potatoes leftover
- 1 heaped half a cup of panko breadcrumbs (You can adjust the breadcrumbs quantity depending on how wet your mixture is)
- 1 egg 1 finely sliced onion
- 2-3 tablespoons of finely chopped dill
- A touch more salt and freshly ground pepper
- 1 slice of feta cheese cut into 1-inch cubes
- Oil for deep frying (I personally use a very small cast iron pot so I don’t waste too much oil and I fry them in batches of 2)
Instructions:
- Mix all the ingredients and leave to rest for 5 minutes, time in which the breadcrumbs will absorb the liquid and the mixture will become easier to work with.
- Take a heaped tablespoon from the mixture, flatten it a bit in your palm, put a cube of feta cheese in the middle, form a ball then roll in breadcrumbs.
- When they are all done, deep fried them till they are crispy and golden brown. Hope this helps!
