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    Root vegetable & feta fritters with horseradish yogurt

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    Root vegetable & feta fritters with horseradish yogurt

    • Preparation time: 15 minutes
    • Cooking time: 8 minutes
    • Total time: 23 minutes

    Makes: 8 large or 12 small fritters


    1 medium Waitrose Duchy Organic
    British Carrot
    1 medium parsnip
    1 medium Waitrose Duchy Organic Beetroot
    2 Waitrose Duchy Organic Free Range Medium Eggs, beaten
    1 small Waitrose Duchy Organic Brown Onion, finely sliced
    50g Waitrose Duchy Organic Plain White Flour
    100g Waitrose Duchy Organic Greek Feta, crumbled
    2 tbsp finely chopped dill
    2 tbsp finely chopped parsley
    ½ tsp dried chilli flakes (or less, to taste)
    Vegetable oil, for shallow frying

    To serve
    4 tbsp Greek yogurt
    4 tsp creamed horseradish
    Waitrose Duchy Organic Baby Leaf & Rocket Salad


    1. Peel and coarsely grate the root vegetables, to give about 300g in total. Place the eggs in a large mixing bowl and whisk well. Add the grated vegetables, onion, flour, feta, herbs and chilli flakes. Season and mix to combine.

    2. Heat 0.5cm oil in a large frying pan over a medium heat. Using damp hands, shape the mixture into 8 large patties and place on a plate.

    3. When the oil is hot, carefully lay 3 or 4 fritters into the pan and fry for 3-4 minutes, without moving, until a crust forms underneath.  Carefully flip and brown on the other side for another 3-4 minutes, until piping hot.

    4. Place on a plate lined with kitchen paper to drain. Keep warm in a low oven. Repeat until all fritters are cooked and piping hot throughout. Mix the yogurt with the creamed horseradish and season. Serve the fritters with some mixed leaves and the horseradish yogurt.

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