feta mashed potato cakes with avocado tomato basil salad

Feta mashed potato cakes made with left over Greek mashed potatoes from last night's dinner, which were so delicious all on their own. I added a simple avocado tomato salad to bring these humble potato cakes to life. First I'm sharing the mashed potato recipe then the very simple potato cakes and finally the topper fresh avocado tomato salad that I served for today's lunch.

Mashed Potatoes with Feta

4 medium size Yukon Gold potatoes
1 garlic clove, minced
1/4 cup plus 2 T extra virgin olive oil
1/4 cup Greek yogurt
3 T milk
8 oz Feta cheese, crumbled
2 T finely chopped parsley
Sea salt and freshly ground black pepper

Boil the potatoes in salted water until tender, drain, cool and slip the skins off.
Put the potatoes in a large glass bowl and mash with a potato masher.
Gradually add the garlic, oil, yogurt, milk and feta cheese, mashing together until smooth and blended.
Add the parsley, season to taste with salt and pepper.
Serve hot, use the leftovers for the mashed potato cakes.

Feta Mashed Potato Cakes

1 Cup Feta mashed potatoes
1 egg
Olive oil for the frying pan.

Place the mashed potatoes in a bowl and stir in the egg.
Heat a medium frying pan and add the olive oil.
Place the mashed potato mixture by spoonfuls into the hot oil, flatten slightly, cook on each side until golden brown.
Serve with the avocado tomato basil salad spooned on top.

Avocado Tomato Basil Salad

Avocado, sliced in small pieces
Cherry tomatoes, cut in half
Sprigs of Sweet Basil, cut in pieces
Lime juice
Sea salt and black pepper, to taste

Place everything in a small bowl and stir to mix, immediately serve with the feta mashed potato cakes.

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