Potato And Cheese Polpettes
These little morsels of potato and Greek feta cheese, flavoured with dill and lemon juice, are excellent when grilled on the barbecue, or they can be tossed in flour and fried in olive oil.
500g/1¼ lb potatoes
115g/4oz feta cheese
4 spring onions, chopped
45ml/3 tbsp chopped fresh dill
1 egg, beaten
15ml/1 tbsp lemon juice
30ml/2 tbsp olive oil
Salt and freshly ground black pepper
1. Boil the potatoes in their skins in 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 onions, dill, egg and lemon juice and season with pepper and a little salt. Stir well.
2. Cover the mixture and chill until firm. Divide the mixture into walnut size balls, then flatten them slightly. Brush lightly with olive oil. Arrange the polpettes on a grill rack and cook on a medium barbecue, turning once, until golden brown. Serve at once.