POTATO AND FETA PANCAKES 1/2 kg (1 lb) potatoes 1 small onion 2 eggs 2 tablespoons chopped mint 1/4 cup crumbled feta cheese 1/4 cup plain all-purpose flour Salt and freshly ground black pepper 4 tablespoons vegetable oil TO SERVE Parsley Mint Lemon wedges

Peel and grate the potatoes and onion, stir in a little salt, and place in a colander to drain for 15-20 minutes. Place the eggs in a bowl and beat lightly. Squeeze excess moisture from the potato mix and combine with the eggs, mint, feta, flour and salt and pepper.

Heat the oil in a large nonstick frying pan. Add 2 tablespoons of mixture per pancake to the pan and squash to make flat 2 3/4-inch pancakes. Cook on both sides until golden brown. Serve garnished with fresh parsley and mint and a wedge of lemon.

Makes 8-10 pancakes.

Bills - Breakfast, Lunch + Dinner, Bill Granger