Feta cakes with Greek salad

• rapeseed oil↗a drop of drop

  for the baking sheet

• potatoes↗700g g

  peeled and cut into large chunks

• lemon↗1

  zest, half the juice

• green onions↗6

  very finely chopped

• ground mint↗2 tbsp tbsp
• ground parsley↗3 tbsp tbsp
• feta↗100g g

  crumbles

• egg↗1 large
• whole‑grain flour↗6 tbsp tbsp
• smoked paprika↗½ tsp ½ tsp
• tomatoes↗320g g

  sliced into wedges

• cucumber↗1

  diced

• red onion↗1

  finely chopped

• Kalamata olives12

  quartered

• finely chopped mint1-2 tbsp 1‑2 tbsp
• лимонний сік2 tsp
• оливкова олія першого віджиму↗2 tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6 and grease a non‑stick baking sheet with oil. Bring a pot of water to a boil, add the potatoes and cook for 15‑20 minutes until tender. Drain well, then return to the pot and mash together with plenty of black pepper, lemon zest and juice, green onions, mint and 2 tbsp parsley. Stir in the feta crumbs and mix.

2. 2

   Beat the egg in a shallow bowl, then in another bowl combine the flour, smoked paprika and the remaining 1 tbsp parsley. Shape eight patties from the potato mixture, then gently coat them first in the egg and then in the flour mixture, reshaping if necessary. Place the patties on the prepared sheet and bake for 15 minutes until they start to turn golden. Using a spatula, carefully flip each and bake for another 10‑15 minutes until golden brown.

3. 3

   In the meantime, mix half of the salad with half of the lemon and oil. Serve with the four cakes, and keep the rest in the refrigerator for another day; before serving, toss the remaining salad with the remaining lemon and oil. Stored sealed, it keeps for up to two days in the fridge. To reheat the cakes, bake them on a tray at 200°C/180°C with convection/gas 6 for 15‑20 minutes.