Patatokeftethes (Potato Croquettes)

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~ Ingredients: ~ 1 kilo Potatoes ~ 200gr of Kefalotiri Cheese grated (substitute Romano or Parmesan) ~ 1 tbsp of parsley finely chopped ~ 1/2 a tbsp of pureed onion ~ 4 Eggs ~ Salt and Pepper to taste ~ Flour for coating (Option # 1) ~ Breadcrumbs (Option # 2) ~ Olive Oil for frying

 

~ Peel, wash and cut the potatoes into chunks in order to cook faster. ~ Place them in a pot with water and a tsp of salt and cook for 20 minutes or until they are tender. ~ Drain the cooked potatoes well, return to the rinsed out pot and mash with a fork or potato masher until smooth. ~ Add the cheese, eggs, pureed onion and parsley to the mashed potatoes, season to taste with salt and pepper and mix well. ~ Using floured hands, shape the mixture into small croquettes (or any other shape you want) and coat with flour. ~ Heat enough olive oil in a frying pan until hot and fry the croquettes in batches until lightly brown on all sides. ~ Place them on a kitchen paper towel to drain any excess oil. ~ Serve them as they are hot, or if they are going to be served some time later, place them in a Pyrex container to keep them warm. ~ Patatokeftethes (Potato Croquettes) are eaten as a side dish, a snack, as the main dish accompanied with a Greek Salad or as a Greek Appetizer. ~ Good luck and enjoy. ~ Variation: ~ Instead of flour, you can use breadcrumbs. ~ Separate the egg whites and use only the yolks in the mixture. ~ Beat the egg whites lightly, deep the potato croquettes in it and then cote them with breadcrumbs. ~ Repeat the procedure once more and then fry them. ~ Both methods will give you the same results.