Save to your scrapbook
Root vegetable & feta fritters with horseradish yogurt
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 8 large or 12 small fritters
1 medium Waitrose Duchy Organic
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
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.
Typical values per serving:
This recipe was first published in Thu Apr 22 12:42:00 BST 2021.
Average user rating