Rutabaga and Feta Fritters [vegetarian]

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
  

Directions

1. Peel rutabagas and potatoes. Grate both in a large salad bowl with the coarser side of a cheese grater.
2. Press any extra moisture out with a kitchen towel.
3. Beat eggs together in a separate bowl. Mix in spring onions, chives and crumbled feta.
4. Pour mixture over the grated vegetables and mix until well blended
5. Add flour. Mix again until you have a slightly sticky vegetable paste.
6. Season to taste.
7. Heat some oil in a non-stick frying pan.
8. Shape each fritter by hand (around 2 generous tablespoon or 1cm thick and 10 cm diameter).
9. 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.
10. Keep cooked fritters warm covered in the oven until you are ready to serve them.