Feta Vegetable Cakes

    45 min

    These pancakes are similar to the Jewish latkes, only they are made grated courgette, potatoes, carrots and feta cheese. Serve with soured cream or apple sauce, if desired.

    80 people made this

    Serves: 6 

    • 280g grated courgettes
    • 155g peeled and shredded potatoes
    • 110g grated carrots
    • 1/2 teaspoon salt
    • 3 eggs, lightly beaten
    • salt to taste
    • freshly ground black pepper
    • 60g matzo meal
    • 30g chopped fresh parsley
    • 75g crumbled feta cheese
    • 4 tablespoons vegetable oil

    Prep:40min  ›  Cook:5min  ›  Ready in:45min 

    1. Place the courgettes, potatoes and carrots in a colander, place kitchen towels or a cheese cloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in kitchen towels.
    2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal, parsley and feta.
    3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain on kitchen towels.


    You can substitute in flour for matzo meal, if desired.

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    Reviews & ratings
    Average global rating:

    Reviews in English (71)


    Apart from substituting plain flour I followed the recipe exactly, but what a disappointment The cakes were bland, despite being well-seasoned, rubbery and generally not great. My sister has tried cooking them too (just in case it was me!) and found them to be equally disappointing. Not one we'll be trying again I'm afraid  -  25 Aug 2012


    Instead of zucchini I used a ton of spinach! I sprayed pam into a pan, got a nice crust on each side, and then baked at 375 for about 9 minutes (I made big latkes) They were delicious! Try the spinach, mmmm.  -  14 Jan 2007  (Review from Allrecipes US | Canada)


    This recipe was really great. I changed it up a bit - I added green beans, potatos, zuchini and parmesean. I baked the batch in muffin pans so the liquid from the eggs would not run. I cooked them for about 25 minutes until the tops were browning. Great!  -  29 Mar 2007  (Review from Allrecipes US | Canada)