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1Step 1
In a large bowl, combine the mashed potatoes, feta cheese, eggs, and seasoned breadcrumbs. Mix until well combined; if the mixture feels too loose, add a bit more breadcrumbs.
2Step 2
Shape the mixture into small, round cakes, about 2 inches in diameter.
3Step 3
Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the potato cakes and cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4Step 4
In a small bowl, combine the Greek yogurt, feta, dill, and lemon juice. Adjust seasoning with salt and pepper as needed.
5Step 5
Serve the potato cakes warm with a dollop of herbed yogurt and feta sauce. Pair with a glass of Rombauer Sauvignon Blanc.
