Shawarma-Rama Green Pea & Feta Patties
with Yellow Rice, Roasted Veggies & Garlic Lemon Sauce
- Milk
- Eggs
- Wheat
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.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
1 unit
Zucchini
½ cup
Jasmine Rice
4 ounce
Peas
1 unit
Lemon
1 teaspoon
Turmeric
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Tomato
1 teaspoon
Dried Oregano
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shawarma-spiced patties and garlic lemon sauce delivered bold, satisfying flavor for most customers; a few found the dish bland, and adding extra salt at each step or a pinch of chili flakes to the batter helped.
- Ease of prep: This recipe has several components and takes more time than a typical weeknight meal — the patties in particular require attention at the stove.
- Suggestions: Use half-cup scoops for the patties and make sure the oil is properly hot before adding the batter — this helps them crisp up rather than turning gummy or sticking to the pan. One customer found that smaller, thinner patties crisped more evenly; another added hot pepper flakes to the batter for extra kick 🌶️.
- Leftovers: Several customers got two to three meals out of this recipe, and the rice and roasted veggies kept well for additional servings.
- Patties: Getting the batter to a pancake-like consistency is key — add water one tablespoon at a time, and don't rush the cook time or they'll be doughy inside.
Reviews from our home cooks
Delicious and unusual recipe - I would make this again and again! So interesting to use fresh green peas rather than dried beans for the patties, and the texture was much lighter and more delicate than dried-bean fritters.
Absolutely delicious! I'm not even a vegetarian but really enjoyed this meal. The green pea & feta patties are perfectly seasoned and complemented by the garlic lemon sauce and roasted veggies. I will definitely order this again and again!
As with most of the vegetarian options, the portions were hefty. The flavor was good but the addition of a contrasting acidic/fruit sauce would help.
Surprisingly good being it's not something I would really eat. Boyfriend a lover of meat really liked it.
