- Level
- easy
- Prep Time
- 30 mins
- Total Time
- 55 mins
- Serves
- 20
Ingredients
- 6 cups
- grated vegetables (such as parsnip, carrot, sweet potato, broccoli, rutabaga, zucchini) (see Chef’s tip)
- 1.5 litres
- 7 oz
- feta cheese, drained and crumbled
- 200 g
- 1 cup
- potato, peeled and grated (about 1 medium potato)
- 180 g
- 1⁄2 cup
- gluten-free bread crumbs or ½ cup (40 g) gluten-free panko breadcrumbs
- 65 g
- 1⁄3 cup
- dill, finely chopped (see Chef’s tip)
- 15 g
- 2
- green onions, chopped
- 1
- egg, lightly beaten
- 1
- lemon, zest finely grated
- 1⁄4 cup
- olive oil
- Lemon wedges, for serving
Directions
- Step 1
- With one rack in the lower third and another rack in the upper third, preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Step 2
- In a large bowl, combine all of the ingredients, except for the olive oil and lemon wedges. Press the mixture together with your hands until it holds its shape. Mix well. Season with salt and pepper.
- Step 3
- Pour 2 tbsp (30 ml) olive oil over each baking sheet. Using a ¼-cup (60 ml) ice cream scoop, shape the vegetable mixture into balls. With lightly oiled hands, shape the balls into patties about 3 inches (7.5 cm) in diameter. Place the patties on the baking sheets.
- Step 4
- Bake for 25 to 30 minutes or until the fritters are golden, flipping them over and rotating the baking sheets halfway through cooking (see Chef’s tip).
- Step 5
- Serve the fritters on plates with lemon wedges.
Tips
If your vegetables are too wilted or soft to be grated, you can finely chop them instead.
The dill can be replaced with another fresh herb of your choice, such as chives, basil or flat-leaf parsley.
Once cooked and completely cooled, the fritters can be frozen. Transfer them to an airtight container. They will keep for 3 months in the freezer. You can simply reheat them in the oven.