Swede and Feta Fritters [vegetarian]

Name: Swede and Feta Fritters [vegetarian]
Prep time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 800g swede/ rutabaga [1.75 lb]; 300g potato [10.5oz]; 4 large organic eggs; 8 spring onions (finely chopped); 6 Tbsp plain flour; 200g feta [7oz]; 3 Tbsp chives (finely chopped); salt & pepper; olive oil for frying

Published on June 2, 2014 | In French | By theflexitarian |

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- Prep Time
- 20 Minutes
- Cook Time
- 45 Minutes
- Yield
- 12
- Difficulty Level

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A couple of weeks ago some swedes arrived in my Veg Box and I wasn’t quite sure what to do with them.

It is a bit hot for soup so I made these fritters (using the spring onions from my Veg Box too) which were a hit with everyone.

They are easy to make but take a bit of patience to cook. I use a pancake pan where 3 can fit together.

Best served with a crunchy salad and eaten warm.

For anyone in the US, please note that swedes are the same thing as rutabagas.

High Fibre, Low Fat, Nut-Free, Soya-Free

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Ingredients

800g swede/ rutabaga [1.75 lb]
300g potato [10.5oz]
4 large organic eggs
8 spring onions (finely chopped)
6 Tbsp plain flour
200g feta [7oz]
3 Tbsp chives (finely chopped)
salt & pepper
olive oil for frying

Nutrition Info

Instructions

Peel swedes (rutabagas) and potatoes. Grate both in a large salad bowl with the coarser side of a cheese grater.
Press any extra moisture out with a kitchen towel.
Beat eggs together in a separate bowl. Mix in spring onions, chives and crumbled feta.
Pour mixture over the grated vegetables and mix until well blended.
Add flour. Mix again until you have a slightly sticky vegetable paste.
Season to taste.
Heat some oil in a non-stick frying pan.
Shape each fritter by hand (around 2 generous tablespoon or 1cm thick and 10 cm diameter).
Under medium to high heat, fry 2-3 fritters at the time (depending on the size of your pan) for around 5 mins on each side until golden brown.
Keep cooked fritters warm covered in the oven until you are ready to serve them.