Ingredients
1.75 pounds rutabaga
10.5 ounces potato
4 large organic eggs
8 spring onions (finely chopped)
6 tablespoons plain flour
7 ounces feta
3 tablespoons chives (finely chopped)
salt & pepper
olive oil for frying
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
India's vegetarian traditions — 700 million people's plant-based cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Test-kitchen rigor applied to vegetarian cooking — bulletproof recipes
Vegetables organized by botanical family — deep understanding of produce
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
India's vegetarian traditions — 700 million people's plant-based cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Test-kitchen rigor applied to vegetarian cooking — bulletproof recipes
Vegetables organized by botanical family — deep understanding of produce
You're reading one of recipes available free. Full library with Gastronome.
Peel 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 potato pancakes 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.