Instructions: Boil the potatoes in their skins in lightly salted water until soft.

Drain, then peel while still warm. Place in a bowl and mash. Crumble the feta cheese into the potatoes and add the green onion, dill, egg and lemon juice and season with salt and pepper. (The cheese is salty, so taste before you add salt.) Stir well. Cover the mixture and chill until firm. Devide the mixture into walnut sized balls, then flatten them slightly. Dredge with flour. Heat the oil in a frying pan and fry the polpettes until golden brown on each side.

Drain on kitchen paper and serve at once.

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