Crispy Feta and Dill Mashed Potato Patties

By Sprig Originals ✓ · cooked up in Sprig

Yesterday's mashed potato turns into golden, crisp-edged Greek potato cakes shot through with salty feta, spring onion and dill. They fry up in one pan in about 12 minutes and come with a quick lemon-yogurt dip made from the same lemon you zested into the mix.

Ingredients

• 3 cups cold leftover mashed potato
• 5 oz feta, crumbled
• 1 large egg
• 1/2 cup all-purpose flour, plus more for shaping
• 3 spring onions, finely sliced
• 3 tbsp chopped fresh dill
• 1 lemon, zested then cut into wedges
• 1/2 tsp freshly ground black pepper
• 4 tbsp olive oil, for frying

• 3/4 cup Greek yogurt

Instructions

1. Tip the cold mashed potato into a large bowl and break it up with a fork. Add the crumbled feta, egg, flour, spring onions, 2 tablespoons of the dill, the lemon zest and the black pepper. Mix with a spoon just until it comes together into a thick, slightly tacky dough — don't overwork it or the patties turn gluey.
2. Dust your hands and a plate with flour. Scoop heaped tablespoons of the mixture and shape into 12 patties about 2½ inches across and ¾ inch thick, setting them on the floured plate. Chill for 10 minutes if the mixture feels soft.
3. Stir the Greek yogurt with the remaining 1 tablespoon dill, a squeeze of juice from one lemon wedge and a pinch of salt. Set aside.
4. Heat 2 tablespoons of the olive oil in a large non-stick or cast-iron skillet over medium heat until it shimmers. Fry 6 patties for 4 minutes without moving them, until a deep golden crust forms underneath.
5. Flip carefully with a thin spatula and fry the second side for 3 to 4 minutes. Drain on paper towel and repeat with the remaining oil and patties, adjusting the heat so they brown rather than scorch.
6. Serve hot, with the lemon-dill yogurt for dipping and the remaining lemon wedges for squeezing over.

Chef's tips

Nutrition (per serving, estimated)

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