Dill And Feta Polpettes

• 3 large russet potatoes
• Salt
• 1 cup (250 mL) feta
• 4 spring onions, chopped, plus more for garnish
• 2 tbsp (25 mL) dill, chopped, plus more for garnish
• 1 egg
• 1 tbsp (15 mL) lemon juice
• 2 tsp (10 mL) all-purpose flour, plus more for dredging
• Pepper
• Olive oil
• Lemon wedges

1. 1. Boil potatoes in their skins in lightly salted water until tender. Drain and peel.
2. 2. In a bowl, mash the potatoes and crumble in feta. Add onion, dill, egg and lemon juice. Stir in 2 tsp (10 mL) flour and season with salt and pepper.
3. 3. Cover and refrigerate 30 minutes or until firm. Roll into walnut-sized balls, and flatten. Dredge in flour.
4. 4. Heat 1/2 -inch (1.25 cm) of oil in frying pan over medium heat. Fry in batches, turning once, until golden brown, about 4 minutes. Drain and serve hot, garnished with dill, spring onion and lemon wedges.

russet potatoes, salt, feta, spring onions, dill, egg, lemon juice, flour, pepper, olive oil, lemon wedges

Taken from www.epicurious.com/recipes/member/views/dill-and-feta-polpettes-50087158 (may not work)