Golden potato cakes on a plate beside a bowl of yogurt.

Mini Potato Cakes

Name: Mini Potato Cakes
Yield: 6 servings
Ingredients: 1100 g Potato; 100 g Onion; 2 Egg; 100–150 g Feta, crumbled; Dried mint, to taste; Salt, to taste; Cooking oil, for greasing/cooking the pan; Yogurt, plain, for serving

Small pan-fried potato cakes with onion, feta and dried mint, inspired by Bulgarian patatnik and served warm with yogurt.

Serves 6

Ingredients

1100 gPotato
100 gOnion
2Egg
100–150 gFeta, crumbled
Dried mint, to taste
Salt, to taste
Cooking oil, for greasing/cooking the pan
Yogurt, plain, for serving

Equipment

Frying pan
Grater
Mixing bowl

Method

Grate the potatoes and onion.
Mix them with the eggs, crumbled feta, dried mint and salt.
Lightly grease a frying pan with cooking oil and heat it over low heat.
Add small round portions of the potato mixture, approximately the size of American pancakes.
Cook in sequential batches until the underside is set and golden.
Carefully turn each potato cake and cook the second side until golden and the potatoes are cooked through.
Repeat with the remaining mixture, greasing the pan with cooking oil as needed.
Serve warm with plain yogurt.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.