Beet and potato cutlets with feta cheese
Description
The recipe won't take much time. Tender patties with a vibrant flavor and a pleasant tang of feta cheese are perfect for the table at any time. They are delicious both hot and cold. Serve hot.
Instructions
- 1
Step 1
Cook the beetroot by steaming or baking. Cool, peel, and grate on a medium grater.
- 2
Step 2
Peel the potatoes and boil them in salted water. Drain the water thoroughly and mash the hot potatoes into a puree.
- 3
Step 3
Add the semolina to the still hot mashed potatoes, mix well. Let the mashed potatoes cool to a warm temperature.
- 4
Step 4
Add grated beetroot and crumbled brined cheese to the puree. I recommend using Serbian brined cheese specifically, as it is soft and not too salty. You can substitute the brined cheese with feta. Add the egg and mix well.
- 5
Step 5
Finely chop half an onion and add it to the vegetables. Add the starch, season with pepper, and sprinkle in a pinch of thyme rubbed between your fingers.
- 6
Step 6
Knead the mixture well once again.
- 7
Step 7
Form small flat patties, coating them in flour. I like to coat them in corn flour.
- 8
Step 8
Fry the patties on both sides in a small amount of hot oil.
- 9
Step 9
Place the cooked patties on paper towels to remove excess oil.
- 10
Step 10
Serve hot. You can serve them simply with sour cream or pickled vegetables. But they are especially delicious served with herring and onion.