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Picture of Rutabaga and Feta Fritters [vegetarian]
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3754 kcal 188 %
  • Fat 314 g 483 %
  • Saturated 68 g 338 %
  • Carbs 174 g 58 %
  • Fiber 29 g 116 %
  • Protein 75 g 150 %
  • Cholesterol 921 mg 307 %
  • Sodium 4434 mg 185 %
  • Calcium 1566 mg 157 %
  • Magnesium 325 mg 77 %
  • Potassium 4472 mg 95 %
  • Iron 14 mg 80 %
  • Zinc 12 mg 108 %
  • Phosphorus 1752 mg 250 %
  • Vitamin A 643 µg 71 %
  • Vitamin C 283 mg 315 %
  • Thiamin (B1) 1 mg 122 %
  • Riboflavin (B2) 3 mg 240 %
  • Niacin (B3) 12 mg 75 %
  • Vitamin B6 3 mg 228 %
  • Folate equivalent (total) 462 µg 115 %
  • Vitamin B12 5 µg 214 %
  • Vitamin D 5 µg 32 %
  • Vitamin E 42 mg 277 %
  • Vitamin K 412 µg 344 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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

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