Cabbage and Sweet Potato Fritters with Whipped Feta

This Week

2 Dec - 8 Dec

Cabbage and Sweet Potato Fritters with Whipped Feta

These fritters are a perfect blend of crispy cabbage and sweet potato, combined with lemon zest, herbs and a hint of garlic served on a bed of creamy whipped feta and a simple side salad.

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Meal Prep Guide

‍Finely slice ¼ large cabbage, 5 cups (store in an airtight container in the fridge).

Prepare the whipped feta (store in an airtight container in the fridge).

Ingredients

100g feta
¼ cup greek yoghurt

Method

To make the whipped feta, simply add the ingredients to a blender or food processor and blend until smooth and creamy. We find that if you use a blender you might need to add a juice of a lemon to get it to blend nicely.

Roast ¼ cup almonds (allow to cool, then store in an airtight container in the pantry).

Prepare the salad dressing (store in a glass jar in the fridge).

Ingredients

1 lemon (juice)
3 Tbsp olive oil
1 tsp dijon mustard
1 tsp maple syrup or honey

Method

Add all of the ingredients to a glass jar and shake well to combine.

Tips

If you’re making the Middle Eastern Spiced Beef Wraps you’ll need to make a double batch of whipped feta as we use it as a sauce in the wraps.
To keep the fritters warm while you’re cooking them, we recommend preheating the oven to 100 degrees Celsius (fan bake) and placing the fritters on a baking tray inside to stay warm.
You can make the whipped feta in a blender or a food processor. We find that if you use a blender you might need to add a juice of a lemon to get it to blend nicely.

Shortcuts

Vegetables

Swap out the cabbage or sweet potato for any grated veggies, you just might need to adjust the quantity of flour. Carrots and normal potatoes work well.

Protein

You can serve these alongside a side of protein like some smoked salmon, grilled chicken or even some crispy bacon.

Other

Swap out the whipped feta for our yoghurt, tahini sauce.

Ingredients

Fritters

¼ cabbage, 5 cups (finely sliced)
1 orange sweet potato, 2 cups (grated)
4 eggs
½ cup + 2 tbsp flour
¼ cup fresh coriander
1 garlic clove (crushed)
1 lemon (zest)
Salt and pepper

Whipped Feta* see tips

100g feta
¼ cup greek yoghurt

Side salad

½ bag cos, 60g (roughly torn)
½ cucumber (sliced into half moons)
1 avocado (diced)
¼ cup roasted almonds (roughly chopped)
1 lemon (juice)
3 Tbsp olive oil
1 tsp dijon mustard
1 tsp maple syrup or honey

Garnish (optional)

Handful of coriander (roughly chopped)
Extra feta (crumbled)

Method

Get started by preparing the batter for the fritters, whisk together the eggs, coriander, garlic and lemon zest in a mixing bowl; season with salt and pepper.
Add the flour and whisk well to combine.
Add the cabbage and sweet potato and mix well to combine; set the batter aside while you get everything else ready.
To make the whipped feta, simply add the ingredients to a blender or food processor and blend until smooth and creamy.
To make the salad dressing, add the olive oil, lemon juice, mustard, honey, salt and pepper to a glass jar; shake well to combine.
Time to cook the fritters. Heat a large pan over medium heat and add a generous amount of olive oil. Add about ⅓ cup of mixture for each fritter and press down slightly with the back of a spatula.
Cook for 3-4 minutes on either side until golden brown and crispy. You want to make sure the pan isn’t too hot as you don’t want the outside of the fritters overcooking before the centre is cooked through.
Once the fritters are nearly cooked, add all of the salad ingredients to a large bowl or platter, pour over the dressing and toss well to combine.
To plate up the fritters, add the whipped feta to the base of a large plate or platter, arrange the fritters on top, then sprinkle over the optional herbs and extra feta; serve alongside the salad.

Variations

Vegetables

Swap out the cabbage or sweet potato for any grated veggies, you just might need to adjust the quantity of flour. Carrots and normal potatoes work well.

Protein