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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
Total Time1 hr
Course: Main Course
Cuisine: Eastern, European


  • 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.