This lovely recipe comes from Bill Granger’s Sydney Food
1 lb potatoes
1 small onion
2 tbsp chopped mint
1/2 cup crumbled Feta cheese
1/4 cup plain flour
salt and pepper
vegetable oil to fry
Peel and grate the potatoes and onion, stir in a little salt and leave to drain in a colander for 20 mins. Lightly beat the eggs and add the mint, feta and potato mixture (squeeze and discard the water out of each handful as you add it). Mix in the flour and season with a little black pepper.
Heat the oil in a large frying pan and add tablespoons of mixture (depending on the size you like). Squash a little to make flat pancakes. Cook on both sides until golden brown.
Serve with lemon wedges and a fresh salad. Perfect for small canapes too.