Potato and Feta Cheese "Mouthfulls" Recipe

1 1/4 lb. Russet potatoes
1 cup Feta cheese
4 Green onions, chopped
3 Tbsp Chopped fresh dill
1 Egg, beaten
1 Tbsp Lemon juice
Salt and pepper to taste
Flour
3 Tbsp Olive oil

Cook potatoes, in skin, in lightly salted water, until soft, about 25 minutes. Drain, cool and remove peels. Place potatoes in bowl and mash. Add cheese, onion, dill, egg, lemon juice, salt and pepper. Stir well. Cover and chill until firm. Divide mixture into walnut-size balls. Flatten slightly. Dredge with flour. Heat oil in fry pan and fry potato "mouthfuls" until golden brown on both sides. Serve hot.

Yield: Serves 4 to 6.