Shawarma-Rama Green Pea & Feta Patties
with Yellow Rice, Roasted Veggies & Garlic Lemon Sauce
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Red Onion
1 unit
Tomato
1 unit
Lemon
1 teaspoon
Turmeric
½ cup
Jasmine Rice
1 teaspoon
Garlic Powder
4 ounce
Peas
82 g
Tempura Batter
(Contains Eggs, Milk, Wheat)
½ cup
Feta Cheese
(Contains Milk)
1 tablespoon
Shawarma Spice Blend
1 teaspoon
Dried Oregano
2 tablespoon
Mayonnaise
(Contains Eggs)
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Divide rice, roasted veggies, and patties between plates. Drizzle patties with garlic lemon sauce and serve with remaining lemon wedges on the side.
