Perfectly soft and fluffy, Feta Mashed Potato Pancakes – cheesy and packed with good flavors. They are perfect for lunch boxes, and can be made with leftover mashed potatoes too.
There are recipes and recipes – the good ones we grow up with and the ones we try and forget about. Today’s recipe is of the first type – a recipe that has a million memories attached to it.
Growing up these potato pancakes were one of my favorite foods to eat. They were on the table when I was trying to convince my mom I can actually cook dinner (age 12). And in the suitcase when me and my husband would go back to the ‘big’ city with the trans-city bus in college.
And they were on the bed when my sister-in-law would visit us in our first tiny Rental Appartment (the table was actually used for computers and my law school books). And they are in my virtual kitchen today when I invite you to try them in hopes they become your favorites as well.
BEST TIPS TO CONSIDER:
I love mashing the boiled and peeled potatoes usign potato press (like this one on Amazon).
I feel it creates a perfect fluffy texture that no other tool can give. However, if you do not have such kitchen gadget, mashing the potatoes as usual will do as well.
If you make these pancakes repurposig mashed potatoes, be sure to check out our Best French Mashed Potato Recipe – it’s a keeper. There you can see how mashed potatoes can become fluffier by simply using a hand/stand mixer to prepare them.
Feta Cheese Mashed Potato Pancakes Recipe
Fluffy, soft and cheesy feta mashed potato pancakes - perfect for lunch boxes and can be made with leftover mashed potatoes as well
- 4 cups Russet Potatoes, mashed
- 2 cups Feta cheese, crumbled
- 2 Eggs, medium, for pancakes mix
- 1 tbsp oregano, dried
- 2 tbsp parsley, minced
- 1 cup Bread crumbs
- Vegetable oil for cooking
- 1-2 eggs for pan cooking, beaten
- Water for cooking potatoes
- Wash potatoes under cold water, then bring to a boil (in pan with lid) and let simmer until potatoes are cooked (check with fork). Then let cool in cold water and peel skin off. Place each potato in potato press (see above in text for the one I use) for fluffier potato base. Alternatively, use left over mashed potatoes (see epic mashed potato recipe above).
- Place pressed potatoes in a large mixing bowl and add feta cheese, eggs, oregano and chopped parsley. Mix well until combined. Then with hands form small pancakes (as thin as dough allows) and roll them on both sides in bread crumbs. Then roll them again in beaten eggs and set aside.
- Grease non-stick pan (mine is Tefal) with some vegetable oil, then place potato pancakes in and cook on both sides. Repeat until all pancakes are cooked. Serve warm.
POTATO PRESS: I recommend using potato press as it gives extra fluff and softness to pancakes. As FETA cheese is usually salty I do not add extra salt in the mix, but you can if needed. Forming pancakes as THIN as possible allows them to cook well without deep frying. MEASUREMENTS: Recipe measurements are indicative and can be adjusted - I never measure my feta cheese for that matter or add an extra egg if mix seems too try and crumbly.