I absolutely love feta cheese. I like the tartness of this Greek cheese and since we can get the fat free or low fat version nowadays, I use it on everything from salads to omelets to soups and today, cutlets.
Riya, my younger daughter, asked 'Mama you put feta cheese in everything, huh?'
Contrary to popular belief potatoes are not fattening. It becomes fattening only if they are fried or served with butter or a rich sauce. Potatoes are rich in Vitamins C & B6, potassium and other minerals. The skin is a good source of fiber. Potatoes make an inexpensive, filling and nutritious starchy food.
This recipe for feta cheese and potatoes goes back again to Singapore. I am digging up all my fav recipes from the past to share with you. Anand and my girls are having a field day savoring all the different food I am preparing nowadays...
Ingredients (for 18 - 2inch cutlets)
1 large Or 2 medium Russet Potatoes
1/3 cup finely sliced scallions
1 cup low fat or fat free crumbled feta cheese
Salt & pepper to taste.
2 cups breadcrumbs - 1 cup for mixing with potato and another cup for dredging
1/2 cup skim milk
Oil for grilling
First boil the potatoes, remove skin and mash well.
Add the sliced scallions, feta cheese, salt, breadcrumbs and pepper. Mix well. Watch out for salt as feta cheese has quite a bit of sodium.
Shape them into balls and flatten into 2 inch size cutlets. Dredge them in the milk and then the breadcrumbs.
Shallow fry or grill with minimal oil. It's rather delicate so you must handle the turning over carefully.
Once it is golden brown on both sides, remove from pan and serve warm as a snack with tobasco sauce or chilli flakes.
It is rather heavy so I doubt you can eat more than 3 cutlets at one serving. Just for info.