Feta Cheese Mashed Potato Burgers– perfectly soft and fully, these savory cakes are a dream. Prepared with Feta (white) cheese, eggs and handful of herbs, they are ideal for lunch boxes, as appetizer, addition to salads and soups.
Growing up, these mashed potato cakes were one of my favorite foods to eat. They were on the table when I was trying to convince my mom I can actually cook dinner (age 12). They were on the bed when my sister-in-law would visit us in our first tiny Rental Apartment (the table was actually used for computers and my law school books). And they are in my virtual kitchen today when I invite you to try them in hopes they become your favorites as well.
INGREDIENTS
- Potatoes – I recommend using Gold Potatoes if possible. If not, russet or French potatoes will do.
- Feta Cheese – a lovely cheesy option for Feta Cheese lovers or substitute with white Bulgarian cheese.
- Eggs – eggs are necessary for both the pancake mix and cooking.
- Oregano – dried oregano adds a lovely flavorful note to potato pancakes in my opinion.
- Parsley – raw, finely minced parsley for pancake mix.
- Cumin powder
- Pinch of nutmeg
- Bread crumbs – for rolling pancakes on each side before cooking.
- Vegetable oil – for greasing the pan, unnecessary if you bake these potato pancakes in an air-fryer.
Note: These potato pancakes do not require flour (use Gluten-free breadcrumbs for GF Version).
How to make mashed potato burgers with Feta?
1st: Boil potatoes, peel skin off and run through a potato press to make them fluffy.
2nd: Combine all ingredients, form potato cakes and choose how you want to cook them. Personally, I prefer to bake them in the oven or air fryer, however my mother in law opts for the traditional way – frying in a pan with vegetable oil.
Best Tips:
- To get the fluffiest potato burgers possible, always use potato press (here is the one I use). It creates a perfect fluffy texture that no other tool can give. However, if you do not have such kitchen gadget, mashing the potatoes as usual will do as well. If you make these pancakes repurposed mashed potatoes, be sure to check my Mashed Potato (no milk required) Recipe – it’s a keeper. There you can see how mashed potatoes can become fluffier by simply using a hand/stand mixer to beat them.
- When combining ingredients, mix gently to preserve the potato fluff you created with the potato masher.
- When forming potato burgers slightly wet your hands to prevent pancake mix from sticking onto your fingers. Then roll into breadcrumbs and beaten eggs.
- Not a fan of deep frying – me too! I prepare these feta potato burgers by slightly greasing my pancake pan with vegetable oil (to prevent pancakes from falling apart during cooking). Simply, grease bottom before placing pancakes in. Flip with a spatula and cook on both sides until brownish crust appears.
- Want to make potato burgers in air -fryer? Fear not, this recipe turns equally delicious when made with an air-fryer. Skip the breadcrumbs and beaten eggs step. Simply make small balls from potato pancake mix and place into air fryer basket. Alternatively you can brush potato pancakes with some olive oil (use pastry brush) to create a crisper pancake crust during air-frying.
- Use gluten-free breadcrumbs for making these Feta Potato burgers entirely free from gluten.
Feta Cheese Mashed Potato Burgers
Ingredients
- 1 kg old russet potatoes, mashed with potato press
- 200 g feta cheese, crumbled
- 2 eggs, medium
- 1 tbsp oregano, dried
- 2 tbsp parsley, minced
- pinch of nutmeg
- 1 tsp. cumin powder
- Water for cooking potatoes in
For cooking
- 1 tbsp Vegetable oil
- 1 cup breadcrumbs for rolling if frying
- 1-2 beaten eggs for rolling, if frying
Instructions
- Place potatoes in a large pan with skin on and bring to a boil. Let simmer until potatoes are cooked (check with fork).
- Then, let cool in cold water and peel potato skin off. Place each potato in potato press (this is the one I use from IKEA) and press through. Alternatively, use mashed potatoes, but pancakes may not come as fluffy and soft.
- Place pressed potatoes in a large mixing bowl and add feta cheese, eggs, oregano and chopped parsley. Add also cumin and pinch of nutmeg, mix well until combined.
- Next, with your hands, form small cakes (as thin as dough allows without them breaking) and set aside.
Cooking method
- FRYING: Grease non-stick pancake pan with some vegetable oil. Roll each cake on both sides in bread crumbs, then again in beaten eggs. Fry on both sides until crumbly and brow-ish. Repeat until all cakes are cooked. Serve warm.
- NO FRYNG: Alternatively, cook cakes in air-fryer or oven. Shape them as usual, then place into air fryer basket/baking tray (non-stick) and spray with some oil. Then cook for about 10-15 minutes (adjust according to your air fryer instructions).
Notes
Nutrition
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Dear Ana, we made the mashed potato pancakes for my kids lunch boxes. They loved them. Thank you