|
|
 Hosted By
Mary & Randy |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
12 spring onions, finely chopped |
|
|
|
|
9 tablespoons fresh dill, chopped |
|
|
3 tablespoons ground almonds |
|
|
|
|
3 tablespoons lemon juice |
|
|
|
|
fresh ground black pepper, to taste |
|
|
|
|
|
|
|
|
|
|
 |
|
Boil the potatoes in their skins in lightly salted water until soft; drain, then peel while still warm; place in a bowl and mash.
Crumble the feta cheese into the potatoes and add the spring onion, garlic, dill, ground almonds, egg and lemon juice, and season with salt and pepper, to taste. Remember that feta is salty, so taste the mixture before adding the salt. Stir well so that al the ingredients are well combined.
Cover the mixture and chill until it is firm; then divide the mixture into walnut-size balls, then flatten them slightly.
Lightly coat the polpettes with flour; heat the oil in a pan, preferably non-stick and sauté the polpettes until they are golden brown on both sides.
Drain on paper towels and serve immediately.
|
|
|
|
|
|
|
|
|