Feta Cheese Mashed Potato Pancakes

Perfectly soft and fully, these Feta Cheese Mashed Potato pancakes are a dream. They are ideal for lunch boxes, as appetizers, addition to salads and soups.

Growing up these potato pancakes 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.

FLUFFY FETA CHEESE MASHED POTATOES – 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.
• 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.
• 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.

As you can see, these potato pancakes do not require flour (use Gluten-free breadcrumbs for GF Version).

HOW TO MAKE FETA CHEESE POTATO PANCAKES – TIPS

1. To get the fluffiest potato pancakes 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.
2. When combining ingredients, mix gently to preserve the potato fluff you created with the potato masher.
3. When forming potato pancakes slightly wet your hands to prevent pancake mix from sticking onto your fingers. Then roll into breadcrumbs and beaten eggs.
4. Not a fan of deep frying – me too! I prepare these feta potato pancakes 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.
5. Want to make potato pancakes 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.
6. Use gluten-free breadcrumbs for making these Feta Potato Pancakes entirely free from gluten.

MORE EUROPEAN RECIPES

• Chicken Meatball Soup with Kale and Rice Noodles (Instant pot friendly)
• Egg Noodles (Spätzle) with cheesy shiitake mushrooms and broccoli sauce
• Cellentani pasta with ground turkey and tomato sauce
• Mini Apple Strudel (Apfelstrudel)
• Beef Liver Steak Recipe (for Iron Deficiency)

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Feta Cheese Mashed Potato Pancakes Recipe

Fluffy, soft and cheesy feta cheese mashed potato pancakes – perfect for lunch boxes, as addition to salads, soups or even as appetizer.

CourseMain Course

CuisineEastern, European

Total Time 1 hour hour

Ingredients

• 4 cups Potatoes, mashed with potato press
• 1,1/2 cups Feta cheese, crumbled
• 2 Eggs, medium, for pancakes mix
• 1 tbsp oregano, dried
• 2 tbsp parsley, minced
• 1 cup Bread crumbs, or less, for rolling pancakes in
• 1 tbsp Vegetable oil , for greasing the pancake pan
• 1-2 beaten eggs , for rolling pancakes in
• Water, for cooking potatoes in

Instructions

• Wash potatoes under cold water, then bring to a boil (in pan with lid) and 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 – note pancakes will not be as fluffy and soft.
• Place pressed potatoes in a large mixing bowl and add feta cheese, eggs, oregano and chopped parsley. Mix well until combined.
• Then, with your hands, form small pancakes (as thin as dough allows without them breaking) and roll them on both sides in bread crumbs. Then roll them again in beaten eggs and set aside.
• Grease non-stick pancake pan with some vegetable oil, then place potato pancakes in and cook on both sides. Repeat until all pancakes are cooked. Serve warm.
• Alternatively, cook Feta cheese potato pancakes in air-fryer. Form small potato balls (do not add egg and breadcrumbs) and place into air fryer basket. Then cook for about 10-15 minutes (adjust according to your air fryer instructions).

Recipe Notes

POTATO PRESS:  I recommend using potato press as it gives extra fluff and softness to pancakes. 

As FETA cheese is usually salty I do not add extra salt in the mix, but you can if needed. 

Forming pancakes as THIN as possible allows them to cook well without deep frying. 

MEASUREMENTS: Recipe measurements are indicative and can be adjusted – I never measure my feta cheese for that matter or add an extra egg if mix seems too try and crumbly. 

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