YaYa’s Potato Keftedes Pancakes
Potato Kefthedes, also known as Greek-style potato pancakes, are made with mashed potatoes, fresh tomatoes, green onions, parsley, and flour. Lightly kneaded and pan-fried to a golden crisp, they offer a tender interior with a savory, garden-fresh flavor. These simple, old-fashioned patties are perfect as a side dish, appetizer, or meatless main course.
Ingredients
- 1 pound potatoes
- 2 tomatoes peeled
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley
- 4 green onions chopped
- 1/2 cup all-purpose flour sifted
- Salt and pepper to taste
Instructions
- Cook potatoes in salted water until tender. Drain and cool completely.
- Quarter tomatoes, remove seeds, and chop.
- In a mixing bowl, combine chopped tomatoes, olive oil, salt, pepper, parsley, green onions, and flour with the potatoes.
- Knead mixture lightly just until combined.
- On a floured surface, roll dough to about 1/2 inch thickness.
- Cut into 8 circles using a biscuit cutter or glass.
- Heat a skillet with oil and fry each pancake for 6 to 7 minutes, flipping once, until golden brown.
- Serve hot with optional garnishes like chopped scallions or a dollop of sour cream.
Yaya’s Tips for Success
This old recipe from Mama Shirley’s book is a simple, hearty dish that brings together tender potatoes, garden-fresh tomatoes, and the flavor of green onions into a golden pan-fried pancake. The trick is in the texture and seasoning. Make sure your potatoes are completely cool before mixing, and do not overwork the dough or it will turn gummy.
- Cook and fully cool potatoes before mixing
- Remove tomato seeds to avoid a watery dough
- Use a light hand when kneading the dough
- Be sure your oil is hot before frying for a crisp golden crust
- A biscuit cutter works perfectly for shaping each pancake
Yaya’s Customization Ideas
These savory pancakes are wonderful as-is, but I like to play around with the flavor depending on what I’m serving them with.
- You can stir in a little shredded cheese (cheddar or feta) for a richer bite.
- If you’re serving these as a breakfast or brunch option, a fried egg on top is a real treat.
- Add garlic powder or minced garlic for a little kick
- Swap parsley for fresh dill or chives for a change in flavor
- Use gluten-free flour for a gluten-sensitive version
- Serve with sour cream or Greek yogurt as a dip
I’ve also paired these with my French Market Soup or a simple Overnight Vegetable Salad to round out a summer lunch.
Yaya’s Original Recipe Card
