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PATATOKEFTES
(Potato Balls)

Ingredients
1 lb. potatoes, peeled and boiled
¼ cup feta cheese, crumbled
1 tablespoon dill
Salt and pepper, to taste
8 eggs
Flour to dredge

Instructions
Pass potatoes through a food mill or a potato press. Then put them back in the oven to dry them out a little, two to three minutes – no color.

Put potatoes in a bowl and fold in feta, dill, salt and pepper. Do not overwork or they will become too dense. Add eggs as needed to hold the potato mixture together as a binder. Form mixture into 1 ½ oz. balls and dredge in flour.

Dip the floured potato balls in egg and back into the flour. Fry when ready for service. Serve hot and with lemon.