How to make
Boil the potatoes and grate them on a grater while still warm. Add the crushed feta cheese, yoghurt, egg, chopped onion stalks, and spices.
Mix everything with your hands until evenly mixed. Leave for 1 hour in the refrigerator. For the batter, whisk the eggs and prepare the breadcrumbs. Form croquettes, first dip them in egg, in breadcrumbs and then egg again. Fry in lots of hot oil.
Put them on paper towels to drain their fat after they acquire a nice golden crust. To make it easier, I use an ice cream spoon to flatten the croquettes when putting them to fry in oil.
Serve with a milk-garlic sauce with dill.
