A great vegetarian alternative to fish cakes. For the meat lovers – add some chopped bacon or smoked chicken
Broccoli, potato and feta cakes with tzatziki
- 750g potatoes, washed and peeled
- 160g broccoli florets, blanched and cut into bite-size pieces
- 80g feta
- 1 spring onion, finely chopped
- a pinch of nutmeg
- salt and freshly ground black pepper, to taste
- 2 large eggs
- 80ml cake flour, seasoned
- 160ml breadcrumbs
- vegetable oil, for frying
- 200g cucumber, seeds removed and grated
- 30ml (2 tbsp) red onion, finely chopped
- 2,5ml (½ tsp) garlic, crushed
- 500ml (2 cups) Greek yoghurt
- a pinch of white pepper
- salt, to taste
- fresh basil leaves, to serve
Chop the peeled potatoes into even pieces and place in a pot of cold water. Bring to the boil and let the potatoes boil until fork-tender, about 10 – 15 minutes. Drain and leave in the colander, allowing most of the water to drain away.
Mash the potatoes and stir in the blanched and chopped broccoli, feta and spring onion. Season with the nutmeg, salt and pepper. Form the potato mixture into 6 thick patties.
Whisk the eggs. Dip the patties in the flour and then into the egg mixture. Lastly, dip in the breadcrumbs, ensuring the patties are completely coated.
Heat a non-stick pan over medium heat with enough oil to cover the bottom half of the potato cake when fried. If the oil is too hot, it will cook the outside too quickly and leave the inside cold. Fry all the patties until golden and crisp then drain on paper towel.
For the tzatziki, mix all of the ingredients together and season. Place a generous dollop next to the potato cakes, garnish with the basil and serve.
Place the prepared mashed potato mixture in the fridge before crumbing it – it becomes firmer when cooled, making it easier to handle.