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Feta and pepper-studded potato cakes

Ingredients 11
Servings 6


  • 4
    large potatoes, peeled
  • 60
    olive oil
  • 125
    crumbled feta cheese
  • 65
    full fat cream cheese
  • 2
    large red sweet peppers, grilled and peeled (see tips)
  • 1
    bunch spring onions, finely chopped
  • milled black pepper
  • coarsely ground cornmeal (polenta), semolina or mealie meal
  • olive oil for frying
  • baby spinach leaves
  • olive oil and balsamic vinegar


Boil potatoes in salted water until tender. Remove from stove, drain and mash with olive oil. Cool completely, then stir in cheeses. Chop peppers finely and add to potato mixture with spring onions. Season with milled pepper. Shape potato mixture into medium-sized patties. Roll each in cornmeal and set aside (chilling for a while will set meal). Heat oil (5 mm deep) in a large, heavy-based frying pan and fry patties on both sides until golden, 3 to 4 minutes a side. Drain on paper towels and keep warm. Meanwhile, wash spinach and, without draining (you need the water droplets), throw into a hot, dry pan. Using a wooden spoon, toss leaves until they begin to wilt. Remove from stove and place on individual plates. Dress lightly with olive oil and balsamic vinegar. Place warm potato cakes on top of spinach and serve.

Read more on: starch  |  shallow-fry

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