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U.S. Potato Feta And Parsley Croquette

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Potato Type: Russet
Prep Method: BakedBoiled


AppetizerSide DishSnack

Prep Time

25 Mins

Cook Time

10 Mins


Serves Makes 15 X 1 inch balls


  • 1 large US Russet potato – peeled, boiled and mashed
  • 70 grams feta cheese
  • 1/2 teaspoon garlic powder
  • 2 Tablespoons finely chopped English parsley
  • 1 ½ to 2 cup Corn flakes – crushed into rough crumbs
  • 1 egg – lightly beaten
  • Spray oil


  1. Boil the US Russet potato in a pot of water till fork tender.
  2. Drain the potatoes and mash the US Potato
  3. Stir in the feta cheese and mash it roughly to mix with the mashed potato. Stir in the chopped English parsley and garlic powder. Season with salt and crushed black pepper.
  4. Evenly divide the mashed potato mixture into 15 balls. Dip the in the beaten egg and coat it with the crushed corn flakes.
  5. Spray the potato balls with spray oil. Bake in a 200 degree Celsius oven for 10 minutes until corn flake crumbs are crispy
  6. Serving dip options: Serve with honey mustard dressing


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