Shawarma-Rama Green Pea & Feta Patties

Name: Shawarma-Rama Green Pea & Feta Patties with Yellow Rice, Roasted Veggies & Garlic Lemon Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp Sour Cream; 1/2 cup Feta Cheese; 1 Onion; 1 Zucchini; 1/2 cup Rice; 4 oz Frozen Peas; 1 Lemon; 1 tsp Turmeric; 1 tbsp Shawarma Spice Blend; 2 tbsp Mayonnaise; 82 g Tempura Batter Mix; 1 Tomato; 1 tsp Oregano; 1 tsp Garlic Powder; 2 tbsp Cooking Oil, tbsp; 2 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp

with Yellow Rice, Roasted Veggies & Garlic Lemon Sauce

By Recipe0 System

It’s hard NOT to love a deliciously-crisp, superb patty. Here, our chefs mixed mashed green peas, briny feta, and onion in tempura batter seasoned with Shawarma Spices. The result—flavor-packed patties that fry up crispy outside, tender inside and are irresistible with a drizzle of a creamy garlic-lemon sauce. Serve with fluffy, fragrant turmeric rice and roasted zucchini, red onion, and tomatoes, and fall in love all over again.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
1/2 cup Feta Cheese
1 Onion
1 Zucchini
1/2 cup Rice
4 oz Frozen Peas
1 Lemon
1 tsp Turmeric
1 tbsp Shawarma Spice Blend
2 tbsp Mayonnaise
2 7/8 oz Tempura Batter Mix
1 Tomato
1 tsp Oregano
1 tsp Garlic Powder
2 tbsp Cooking Oil, tbsp
2 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 tsp (2 tsp for 4 servings). Cut tomato into ½-inch-thick wedges. Zest and quarter lemon.
2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add ¼ tsp turmeric (½ tsp for 4); stir to combine.

Stir in rice, ¾ cup water (1½ cups for 4), a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
3

Toss zucchini, onion wedges, and tomato on a baking sheet with a drizzle of oil, ¾ tsp garlic powder (1¼ tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder later.)

Roast on top rack, tossing halfway through, until lightly browned and tender, 18-20 minutes.
4

Meanwhile, add peas and 2 TBSP water (4 TBSP for 4 servings) to a large microwave-safe bowl. Cover with plastic wrap; microwave until softened, 30-45 seconds. Mash peas with a potato masher or fork until almost smooth.

Add feta, minced onion, tempura mix, Shawarma Spice Blend, oregano, 1⁄3 cup water (2⁄3 cup for 4), and ¼ tsp salt (½ tsp for 4); whisk until combined. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.
5

Heat a large drizzle of oil in a large pan over medium-high heat. Carefully add ½-cup scoops of batter to pan. (You may need to work in batches.) Cook patties until golden brown on the first side, 3-4 minutes; flip and cook 1-2 minutes more.

Transfer to a paper-towel-lined plate and season with a pinch of salt.
6

In a medium bowl, combine mayonnaise, sour cream, lemon zest, remaining garlic powder, and juice from one lemon wedge (two wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
7

Divide rice, roasted veggies, and patties between plates. Drizzle patties with garlic lemon sauce and serve with remaining lemon wedges on the side.

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