Mia Kouppa

• Peel and cube your potatoes. Boil in salted water until fork tender. Drain, mash with a potato masher or ricer, and allow to cool completely.
  8 medium size potatoes, ½ tbsp salt
• Transfer the potatoes to a large bowl and add the rest of the ingredients (except for the additional 1/4 cup of bread crumbs and vegetable oil).
  1 egg, 2 egg yolks, ½ cup crumbled feta, ½ cup grated pecorino romano cheese, 2 tbsp chopped chives, 1 tbsp all-purpose flour, 1 tbsp plain breadcrumbs, 1 tsp salt, ¼ tsp pepper
• Mix well until combined and then form your patatokeftedes, using about 2 tablespoons of mixture for each one. Coat them on both sides with breadcrumbs.
  ¼ cup plain breadcrumbs

For frying

• If you are going to fry the patatokeftedes, heat approximately 2-3 tablespoons of vegetable oil in a non-stick skillet and fry until golden brown on each side, about 4 minutes per side.  Be careful not to over crowd the pan, and add more oil as needed.  We like to wipe the pan clean between batches as well.
  ¼ cup vegetable oil

For baking / air frying

• If you opt to bake the patatokeftedes in either an air fryer or your oven, preheat to 350 degrees Farenheit.  Spray both sides of your patatokeftedes (after they are coated with bread crumbs) with cooking spray.  Bake for 20 minutes, turning halfway through.
  cooking spray