Recipe - Greek Potato Pancakes

1 Egg; beaten
2 cup Coarsely shredded potatoes
One half pack (10 oz) frozen chopped
spinach; thawed, well
drained
One half cup Crumbled feta cheese
2 tablespoon Bread crumbs
1/8 teaspoon Salt; or to taste
Oil for deep frying

1. In a medium bowl, beat the egg. Add the potatoes, spinach, feta cheese,
bread crumbs and salt; stir until combined.

2. Pour the oil One fourth inch deep into a large skillet. Heat the oil over
medium high heat until it bubbles when a little potato mixture is dropped
in. Drop the batter by tablespoonsful into the oil. Cook until golden on
bottom; turn and cook until golden on second side, about 3 minutes per
side. Drain on paper towels.

1000 Vegetarian Recipes by Carol Gelles p. 70 Macmillan, N.Y. 1996 ISBN:
0025429655

Recipe by: 1000 Vegetarian Recipes by Carol Gelles p. 70

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Oct 28,
1998, converted by MM_Buster v2.0l.