Potato balls from Lesvos - (Patatokeftedes) Potato balls from Lesvos NOTES Source: Tastes of the Aegean, Dora Parisi Greek : Πατατοκεφτέδες Serves / Yields : 5 - 6 persons Season:All season Print this recipe INGREDIENTS 1 kg potatoes, boiled and pureed 4 - 5 eggs Bunch of parsley, finely chopped 1,5 cup grated dried mitzithra cheese Salt Pepper olive oil for frying METHOD Mix in a bowl the mashed potatoes with the eggs. See how tight the mixture is. If it becomes to watery do not add all the eggs. Then add the rest of the ingredients. Use plenty of parsley. Work the mixture with your hands and shape it into small round balls. Coat them with flour and fry on all sides until golden brown. Do not burn the oil because this way the potato balls might burn on the outside and remain uncooked on the inside. When ready remove from frying pan lace them in a platter on top of and absorbing paper and serve.