Vegetarian swede and feta fritters

    1 hour 5 min

    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.


    London, England, UK
    8 people made this

    Makes: 12 fritters

    • 800g (1.75lb) swede
    • 300g (10.5 oz) potatoes
    • 4 large organic eggs
    • 8 spring onions, finely chopped
    • 3 tablespoons chives, finely chopped
    • 200g (7 oz) feta cheese, crumbled
    • 6 tablespoons plain flour
    • salt and pepper, to taste
    • olive oil, for frying

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

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

    See it on my blog

    The Flexitarian

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