*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Potato
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       md           Baking potatoes
      1/2   c            Feta cheese, crumbled
    2                    Eggs
    3       tb           Vegetable oil
   Boil the potatoes for 15 minutes or until well cooked;
   drain, when cool enough to handle, but not cold, peel
   them. In a large bowl, mash them, add salt to taste
   and mix thoroughly. Set aside. Using a blender,
   coarsely chop the cheese. Combine the potatoes and
   cheese, mixing well, using your fingers.  Add eggs and
   continue mixing by hand until the mixture is smooth.
   Taste and add salt if necessary. Heat some of the oil
   in a frying pan over medium heat. Scoop out a little
   bit of the potato mixture (aobut 2 tablespoons) and
   pat out a small cake with your fingers, flipping it
   gently from hand to hand until it is a uniform shape,
   about 3 inches in diameter and about 1/2 inch thick.
   Place the potato cake in the hot oil and saute for
   about 3-4 minutes. Remove from the pan and drain it on
   a paper towel. After patting out each cake, dip your
   fingers in a bowl of water so the next one will not
   stick and add some oil to the frying pan after each
   batch. Stack the drained potato cakes on a platter in
   a warm oven until ready to serve. (To store, wrap them
   in foil and refrigerate. Reheat by placing the foil
   package in a moderate over for 15 - 20 minutes. They
   are not crisp on the outside when reheated, but still
   Serve with salsa.
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