Recipe Vortex

1 lb. boiling potatoes

5 oz. Greek feta cheese, crumbled

1/4 cup parsley, minced

1/2 tsp dried spearmint

pinch of nutmeg

1/2 tsp salt

1/4 tsp freshly ground pepper

1 large egg, lightly beaten

1 cup all purpose flour (or GF flour) to coat the patties

5-6 tbsp olive oil for sautéing

2 small green onions, sliced, for decoration (optional)

For the Feta Cheese Sauce:

2 sm. pepperoncini, stems removed

8 oz. Greek Feta cheese

¼ cup Greek yogurt

2 tsp. cider vinegar

2 tbsp olive oil

sea salt and freshly ground pepper to taste

Wash the potatoes then place them with their skins in a pot with plenty of salted water and cook them until tender. Drain and let them cool slightly. Peel off their skin.

Place the potatoes in a bowl and mash them with a potato masher or pass them through a potato ricer.

To the bowl with the potatoes, add the Feta, parsley, mint, nutmeg, salt and pepper and mix well. Taste and adjust the seasoning. Add the egg and mix again. If the mixture is too loose to form patties, add some flour, a tablespoon at a time, until the mixture is solid. Cover and refrigerate for 20 minutes.

Take the bowl out of the refrigerator and form small patties, about 2½”. Place the patties on a large plate.

In a large, non-stick skillet, heat the olive oil under medium-high heat.

Flour both sides of the patties lightly and cook in the hot oil until golden brown. Turn and cook the second side too. If they brown too fast, lower the temperature. Add more oil to the skillet as necessary.

Top with a few sliced green onions and serve warm with some Feta Cheese sauce on the side.

For the Feta Cheese Sauce: Combine all ingredients in a small food processor and mix until fairly smooth. Cover and refrigerate for at least one hour before serving. The sauce can keep in the fridge for a week and can also be used to top baked potatoes or in a salad dressing.