Name: Feta cakes with Greek salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: a drop of rapeseed oil for the baking sheet; 700g potatoes peeled and cut into chunks; 1 lemon zested, half juiced; 6 spring onions very finely chopped; 2 tbsp chopped mint; 3 tbsp chopped parsley; 100g feta crumbled; 1 large egg; 6 tbsp wholemeal flour; ½ tsp smoked paprika; 320g tomatoes cut into wedges; 1 cucumber (about 320g) diced; 1 red onion finely chopped; 12 Kalamata olives quartered; 1-2 tbsp finely chopped mint; 2 tsp lemon juice; 2 tsp extra virgin olive oil

For the cakes

a drop of rapeseed oil
for the baking sheet
700g potatoes
peeled and cut into chunks
1 lemon
zested, half juiced
6 spring onions
very finely chopped
2 tbsp chopped mint
3 tbsp chopped parsley
100g feta
crumbled
1 large egg
6 tbsp wholemeal flour
½ tsp smoked paprika

For the salad

320g tomatoes
cut into wedges
1 cucumber (about 320g)
diced
1 red onion
finely chopped
12 Kalamata olives
quartered
1-2 tbsp finely chopped mint
2 tsp lemon juice
2 tsp extra virgin olive oil

Method

step 1
Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, add the potatoes and cook for 15-20 mins until tender. Drain very well, then return to the pan and mash with lots of black pepper, the lemon zest and juice, the spring onions, mint and 2 tbsp of the parsley. Stir through the feta.
step 2
Beat the egg in a shallow bowl, then mix the flour, paprika and remaining 1 tbsp parsley in another. Shape the potato mixture into eight cakes, then carefully coat all over in the egg, then the flour mix, reshaping them if you need to. Arrange the cakes on the baking sheet and bake for 15 mins until starting to turn golden. Use a palette knife to carefully turn each one over and bake for another 10-15 mins until golden.
step 3
Meanwhile, toss half the salad with half the lemon and oil. Serve with four cakes and chill the remainder for another day, tossing the remaining salad with the rest of the lemon and oil just before serving. Will keep, covered, for up to two days in the fridge. To reheat the cakes, cook on a baking tray at 200C/180C fan/gas 6 for 15-20 mins.