Rutabaga And Feta Fritters [Vegetarian] – a delicious recipe with rutabaga, potato, eggs, onions, flour, feta. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel rutabagas and potatoes. Grate both in a large salad bowl with the coarser side of a cheese grater.
2
Press any extra moisture out with a kitchen towel.
3
Beat eggs together in a separate bowl. Mix in spring onions, chives and crumbled feta.
4
Pour mixture over the grated vegetables and mix until well blended
5
Add flour. Mix again until you have a slightly sticky vegetable paste.
6
Season to taste.
7
Heat some oil in a non-stick frying pan.
8
Shape each fritter by hand (around 2 generous tablespoon or 1cm thick and 10 cm diameter).
9
Under medium to high heat, fry 2-3 potato pancakes at the time (depending on the size of your pan) for around 5 mins on each side until golden brown.
10
Keep cooked fritters warm covered in the oven until you are ready to serve them.
493
kcal
Calories
21
g
Fat
51
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1.75 pounds rutabaga, 10.5 ounces potato, 4 large organic eggs, 8 spring onions (finely chopped), and more.
Yes, Rutabaga And Feta Fritters [Vegetarian] falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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