Cheese-Potato Finger Food

By now you must think I enjoy frying everything :)). The truth is it’s been raining here for a couple of days already and I fight against gray weather influences by experimenting in the kitchen. Scientific studies :D show it works because I tend to forget about anything else while I do that.

What follows next is one of these experiments that turned out ok. This finger food is very easy to prepare. Enjoy!

Ingredients

• 3 medium whole sweet potatoes
• 150 g / 5.3 oz farmers cheese
• 150 g / 5.3 oz all-purpose flour
• 1 egg
• Salt – to taste
• Sunflower oil - for frying
• 50 g / 1.75 oz finely crumbled low-fat feta cheese

Directions

Boil the potatoes in their jackets.

Beginner’s tip: Clean off the potatoes with water. Put them in a pot of salty water, bring to a boil, and let it boil for 15-20 minutes. They're ready when you can easily pierce them with a fork.

Peel and then mash them using a fork ( a potato ricer will work even better).

Combine the mashed potatoes, flour, egg, farmers cheese, salt and mix well until you get a dough out of them. Gradually form dough into a ball. Don’t worry about the dough not being smooth enough, you actually want it that way because the final result will be more rustic. The important thing is for the dough ball to not fall apart. Roll dough to ½ cm / ¼ inch thick on a floured surface. Cut into desired shapes (I would advice plain circles).

In a large skillet, heat the sunflower oil to 365 degrees F (185 degrees C). Place the shapes into the hot oil. Turn and fry until golden brown on both sides. Remove from heat and drain on paper towels (to absorb the extra oil).

Or you can bake them in a preheated oven until they get golden on top.

Sprinkle with crumbled low-fat feta cheese.

Serve while still lukewarm with a glass of yoghurt.