Bacon, Carrot & Cheddar Fritters
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Bacon, Carrot & Cheddar Fritters

Bacon, Carrot & Cheddar Fritters

with Roast Veggie Salad & Babaganoush

There's no better way to get your veggies than by adding them to cheesy, golden fritters. With an extra dose of goodness from the roast root veg and salad greens, plus our creamy babaganoush for dipping, this inviting dish tastes every bit as good as it looks!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Egg
•Milk
•Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

zucchini

1

carrot

1 packet

vegetable stock pot

1 pinch

chilli flakes

1 packet

pepitas

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 bag

mixed salad leaves

1 packet

babaganoush

(Contains Egg; May be present: Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

diced bacon

(May be present: Soy. )

2 bunch(es)

spring onion

1

sweet potato

1

capsicum

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

½ tsp

honey

¼ tsp

salt

½ cup

plain flour (or gluten-free plain flour)

(Contains Gluten;)

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2653 kJ
Fat33.2 g
of which saturates9.5 g
Carbohydrate54 g
of which sugars21.1 g
Protein27.9 g
Sodium1717 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. Set aside to slightly cool.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Meanwhile, grate zucchini and carrot, then squeeze out any excess moisture with a paper towel. • Thinly slice spring onion.

TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!

3
3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon until golden, 4-5 minutes. • In a medium bowl, combine zucchini, carrot, spring onion, diced bacon, shredded Cheddar cheese, the plain flour, vegetable stock pot and the egg. • Add the salt, a pinch of pepper and chilli flakes (if using). Mix well.

TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!

4
4

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of the fritter mixture, in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.

TIP: Add extra olive oil between batches as needed.

5
5

• While the fritters are cooking, combine the honey with a drizzle of vinegar and olive oil in a medium bowl. • Season, then add mixed salad leaves, pepitas and the slightly cooled roast veggies. Gently toss to coat.

6
6

• Divide bacon, zucchini and Cheddar fritters and roast veggie salad between plates. • Serve with babaganoush. Enjoy!