Crispy Greek Chicken and Feta Mash Cakes

By Sprig Originals ✓ · cooked up in Sprig

Last night's roast chicken and leftover mashed potato become golden, craggy pan-fried cakes shot through with salty feta, oregano and lemon. Ten minutes of mixing, a hot skillet, and a bowl of cool garlic yogurt turns two tired containers from the fridge into a dinner the kids ask for on purpose.

Ingredients

• 3 cups cold leftover mashed potato
• 2 cups leftover roast chicken, finely shredded
• 3/4 cup feta, crumbled
• 1 large egg
• 1 1/2 tsp dried oregano
• 1 whole lemon (zest and juice)
• 1/3 cup all-purpose flour
• 3 tbsp olive oil

• 3/4 cup Greek yogurt
• 1 clove garlic, grated

Instructions

1. In a large bowl, combine the cold mashed potato, shredded roast chicken, feta, egg, oregano, the zest of the whole lemon and 1 tablespoon of its juice. Mix with a fork until evenly blended but still a little chunky, then season with salt and plenty of black pepper.
2. Sprinkle the flour over the mixture and fold it in. The mix should hold together when squeezed; if your mash was very loose, add another tablespoon of flour.
3. Divide into 8 equal portions and shape each into a patty about 3 inches wide and 3/4 inch thick, pressing firmly so the edges don't crack. Set them on a plate and chill for 10 minutes while you make the sauce.
4. Stir the Greek yogurt with the grated garlic, 2 teaspoons of lemon juice and a pinch of salt. Taste and add more lemon if you like it sharp.
5. Heat 2 tablespoons of the olive oil in a large non-stick or cast-iron skillet over medium heat. Add 4 cakes and fry undisturbed for 4 minutes, until a deep golden crust forms, then flip carefully with a thin spatula and fry 3 to 4 minutes more.
6. Transfer to a plate, add the remaining tablespoon of oil and cook the second batch the same way. Serve hot with the garlic yogurt spooned over and the remaining lemon cut into wedges.

Chef's tips

Nutrition (per serving, estimated)

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