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Prep: 30 min. • Cook: 10 min. • Serves: 4-6
- 1 ½ lbs. Biggins® potatoes, scrubbed, peeled and cubed
- 1 tsp. salt
- ¾ c. feta cheese, crumbled
- 3 green onions, thinly sliced
- 1 ½ tbsp. chopped fresh dill
- 1 egg, beaten
- 2 tsp. fresh lemon juice
- Salt and pepper
- All-purpose flour, for dredging
- 3 tbsp. olive oil
- Lemon wedges, optional
Add salt, potatoes and enough water to cover the potatoes to a medium saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium and simmer 8-10 minutes, or until desired tenderness. Drain the potatoes.
To the drained potatoes, add feta cheese, green onions, dill, egg and lemon juice. Using potato masher, mash the potatoes until they are smooth. Cover and chill until firm. Using a small scoop, divide the dough into marble-size balls. Flatten slightly and dredge in flour.
Add olive oil to a large pan on medium-high heat and heat for 2-3 minutes. Add polpettes to hot oil and fry until golden brown, about 2 minutes per side. Transfer to plate lined with paper towel.
Serve hot with lemon wedges, if desired.