• Servings: 24 pcs.
• 3 1/2 cups Riced potatoes
• 6 oz Feta Cheese; Crumbled
• 4 Scallions; finely Chopped (White and light green parts)
• 4 1/2 tsp Fresh Dill; Chopped
• 4 tsp Lemon Juice
• 1 Extra large Egg; Slightly Beaten
• Flour for Dredging
• Freshly Ground Black Pepper
• 3 TB Olive Oil

1. Place mashed potatoes in a large bowl, add crumbled feta, scallions, dill, lemon, and egg; Mix well.
2. Chill until firm; about 2 hours
3. In a low sided bowl, whisk Flour and black pepper.
4. Divide mixture into walnut sized balls, then flatten slightly.
5. Dredge in Flour.
6. Add olive oil to a skillet set over medium heat.
7. Fry potato rounds until golden on both sides; about 2 minutes on each side.

Serve with Tabbouleh or with Spanakopita with avgolemono saltsa (egg Lemon Sauce) 11/01/2007 - I just found out that these are called Polpetes or Patatokeftedes. Had no idea, always just called them Potato Patties