POLPETTES

Serves 4

500g potatoes
115g feta cheese
4 spring onions, chopped
45ml / 3 tbsp chopped fresh dill
1 egg, beaten
15ml / 1 tbsp lemon juice
Salt and ground black pepper
Flour for dredging
45ml / 3 tbsp olive oil

1. Boil the potatoes in their skins in lightly salted water until soft. Drain, then peel while still warm. Place in a bowl and mash. Crumble the feta cheese into the potatoes and egg the spring onions, dill, egg and lemon juice and season with salt and pepper (The cheese is salty, so taste before you add salt. Stir well.

2. Cover the mixture and chill until firm. Divide the mixture into walnut-size balls, then flatten them slightly. Dredge with flour. Heat the oil in a frying pan and fry the polpettes until golden brown on each side. Drain on kitchen paper and serve at once.