Classic potato fritters with cheese

One of many different versions for Greek potato fritters or croquettes. Quite simple ingredients and easy to put together but the taste is very nice! Another cute meze dish for your Summer (but not only) buffet table

From "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for about 15-20 fritters):
3 potatoes, peeled
2 medium onions, grated
1 tea-cup of all-purpose flour
1 tea-cup of Greek Kefalotyri cheese, grated (or parmesan)
1 egg
1/2 tea-cup flat-leaf parsley, finely chopped
1 tbsp of dry mint, crushed
salt
pepper
cooking oil for frying

Method:
Boil the potatoes in well salted water. Drain them and mash them in a large bowl.

Add in the bowl the rest of the ingredients - except the oil - and mix well with your hands to help the ingredients to blend together.

Shape the mixture into small size balls and fry in medium heat, turning all the time so as not to burn them but to become nicely crunchy outside and still moist inside. When they are ready transfer them on some kitchen paper and let them drain.

Serve immediately while they are still hot.