Greek Potato Fricadelles (Patatokeftedes)

Greek Potato Fricadelles (Patatokeftedes)

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Servings: 4
Calories: 357


  • 2 1/4 lb floury potatoes
  • 3 eggs
  • 1 small onion grated
  • 3 1/2 oz grated hard cheese
  • 3 tbsp finely chopped parsley
  • light olive oil
  • fine dry breadcrumbs
  • nutmeg
  • salt and pepper

garnish with:

  • parsley
  • lemon wedges

serve with:

  • beetroot salad


  • Scrub the potatoes clean under running cold water and steam until very tender; spear with a carving fork and peel while still boiling hot. Put them through a potato ricer twice (or push through a fine sieve) and place in a large mixing bowl. Work in 1 whole egg and 1 yolk (reserve the white from this second egg). Mix in the onion, cheese, parsley and a generous pinch each of salt, pepper and grated nutmeg.
  • Break off pieces of the dough mixture and shape between your palms to the size of a small egg; press gently to flatten slightly.
  • Lightly beat 2 egg whites (you will have 1 yolk left over, which you can reserve for use in another recipe); spread out about 4 oz (120 g) breadcrumbs in a large plate. Dip the fricadelles in the egg whites to moisten all over and then coat thoroughly with the breadcrumbs. Arrange on a plate or chopping board, cover with cling film and chill in the refrigerator for at least 1 hour.
  • When it is time to cook the fricadelles, heat plenty of oil in a deep-fryer to 350°F (180°C) mark 4 and fry them 2 or 3 at a time until crisp and golden brown.
  • Place in a single layer on kitchen paper, uncovered, to keep hot in the oven while you finish frying the rest.
  • Serve without delay on a heated oval platter, garnished with sprigs of parsley and lemon wedges, accompanied by a beetroot salad dressed with oil, wine vinegar, salt, freshly ground pepper and sprinkled with finely chopped parsley.
Calories: 357 kcal
Carbohydrates: 48 g
Protein: 16 g
Fat: 12g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 149 mg
Sodium: 219 mg
Potassium: 1207 mg
Fiber: 6 g
Sugar: 4 g
Vitamin A: 686 IU
Vitamin C: 59 mg
Calcium: 240 mg
Iron: 3 mg
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