The Guardian Feast Supplement, July 28, 2018

  • Sweet potato and quinoa fritters

    Sweet potato and quinoa fritters (page 3)

    from The Guardian Feast Supplement, July 28, 2018 The Guardian Feast Supplement, July 28, 2018 by Yotam Ottolenghi

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Entertaining & parties; Vegetarian; Vegan
    • Ingredients: black quinoa; sweet potatoes; baking potatoes; red onions; coriander leaves; ground coriander; ground cumin; sunflower oil; limes
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Notes about Recipes in this book

  • Sweet potato and quinoa fritters

    • Astrid5555 on May 14, 2021

      While the fritters tasted incredibly delicious, they needed an egg to keep together in the pan. The 16 fritters mentioned in the recipe were just enough for 2 adults and one child, so keep that in mind. Will repeat!

  • Orecchiette with sweetcorn, chard and chilli

    • Kduncan on July 30, 2019

      My problem with this recipe was the stalks, you really need to cut them incredibly small for them not to be underdone with the cook time in the recipe (I also had massive rainbow chards). Overall it's a good recipe though.

    • Astrid5555 on July 08, 2022

      As mentioned by Kduncan you need to cut the stalk very small for them not be underdone. Apart from that a nice recipe, not saucy enough fo my taste, but the rest of the family was happy.

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  • Published Jul 28 2018
  • Format Magazine
  • Page Count 24
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.