Savory Turkish Potato Cake (Patatesli Kek): A Homestyle Delight
Recipe Details
- Total Time: 1 hour 30 minutes
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Difficulty Level: Easy
- Portion Size: Serves 6-8 people
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal per serving |
| Protein | 8 g |
| Carbohydrates | 45 g |
| Fat | 15 g |
| Fiber | 5 g |
| Vitamin C | 25% DV |
Ingredients
Kitchen Equipment Needed
- Large mixing bowl
- Frying pan or skillet
- Grater
- Measuring cups and spoons
Preparation Steps
- Begin by grating the potatoes and finely chopping the onion. To remove excess moisture, wrap the grated potatoes in a clean cloth and squeeze out the water.
- In a large mixing bowl, combine the grated potatoes, chopped onion, beaten eggs, flour, crumbled feta cheese, chopped parsley, and dill. Season with salt and pepper.
- Heat a generous amount of olive oil in a frying pan over medium heat. Once hot, spoon the potato mixture into the pan, forming small cakes.
- Cook each cake until golden brown on both sides, about 5-7 minutes per side. Remove from the pan and place on paper towels to drain excess oil.
- Continue with the remaining mixture, adding more oil to the pan as needed.
Storing Leftovers
Patatesli Kek can be stored in the refrigerator for up to 3 days. Make sure they are cooled completely before storing in an airtight container. Reheat in the oven or on the stovetop for best results.
Food and Drink Pairings
Enjoy your Patatesli Kek with a side of refreshing Ayran (a Turkish yogurt drink) or a light white wine such as Sauvignon Blanc, which compliments the savory flavors of the potato cake.
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