Sandy Williams’S Tortas De Papa (Potato Cake)

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Servings: 32 Difficulty: Advanced
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Crispy, savory potato cakes with a creamy feta center, perfect for snacks or light meals.
Sandy Williams's Tortas De Papa (Potato Cake recipe image
Sandy Williams's Tortas De Papa (Potato Cake recipe image
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Sandy Williams’S Tortas De Papa (Potato Cake)

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 32 Calories: 154.0

Description

These Tortas De Papa are a delightful fusion of textures, featuring fluffy, seasoned mashed potatoes bound with eggs and studded with salty crumbled feta cheese. Pan-fried to a golden brown, they offer a satisfying crunch on the outside while remaining tender and warm within. Though tagged as Greek-style and vegan in some sources, the traditional recipe relies on eggs and cheese for richness, making them a hearty option for brunch or a quick dinner. They pair beautifully with a side of fresh salsa or a simple salad, offering a comforting, home-style flavor that is both simple to prepare and impressive to serve.

Ingredients

Directions

  1. Boil the potatoes in salted water for 15 minutes or until tender when pierced with a fork.
  2. Drain the potatoes and allow them to cool just enough to handle, but ensure they are still warm.
  3. Peel the potatoes and place them in a large bowl.
  4. Mash the potatoes thoroughly, adding salt to taste and mixing until smooth.
  5. Coarsely chop the feta cheese using a blender or by hand.
  6. Combine the mashed potatoes and chopped feta cheese, mixing well with your hands.
  7. Add the eggs to the potato mixture and continue mixing by hand until the mixture is uniform and smooth.
  8. Taste the mixture and add more salt if necessary.
  9. Heat vegetable oil in a frying pan over medium heat.
  10. Scoop out approximately 2 tablespoons of the potato mixture and shape it into a flat cake, about 3 inches in diameter and 1/2 inch thick.
  11. Place the potato cake in the hot oil and sauté for about 3-4 minutes until golden brown on the bottom.
  12. Flip the cake and cook for another 3-4 minutes until golden brown on both sides.
  13. Remove the cooked cake from the pan and drain on a paper towel.
  14. Dip your fingers in water before shaping each new cake to prevent sticking, and add more oil to the pan as needed.
  15. Stack the drained potato cakes on a platter and keep warm in a low oven until ready to serve.
  16. Serve hot with salsa.

Nutrition Facts

Servings 32

Amount Per Serving
Calories 154.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.0mg1%
Total Carbohydrate 34.0g12%
Dietary Fiber 4.4g18%
Sugars 1.6g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Wrap cooled potato cakes in foil and refrigerate. To reheat, place the foil package in a moderate oven for 15-20 minutes. Note that they will not be crisp when reheated but remain tasty.

Tip: Keep a small bowl of water nearby while shaping the cakes; dipping your fingers in water prevents the potato mixture from sticking to your hands.

Variation: While this recipe uses feta and eggs, you can adjust the cheese type or add herbs like parsley or dill for additional flavor.

Keywords: potato cakes, tortas de papa, feta cheese, pan-fried potatoes, greek potatoes, egg potato mixture, crispy potato patties, vegetable oil frying, leftover potato recipe, brunch ideas, snack recipes, comfort food, easy dinner, potato appetizer, cheese stuffed potatoes
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