Bacon, Zucchini, Carrot & Chilli Fritters

• Meanwhile, grate zucchini and carrot, then squeeze 
out any excess moisture with a paper towel.
• Halve snacking tomatoes. 
• Finely chop spring onion.

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

• In a medium bowl, combine zucchini, carrot, 
Cheddar cheese, the plain flour, stock concentrate 
and egg.
• Add the salt and 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!

• Heat a large frying pan over medium-high heat with 
enough olive oil to coat the base.
• 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!). You should get 3-4 fritters  
per person.
• Transfer to a paper towel-lined plate. 

TIP: Add extra olive oil between batches as needed. 

• While the fritters are cooking, in a second medium 
bowl, combine the honey and a drizzle of the 
vinegar and olive oil.
• Add mixed salad leaves, tomatoes, spring onion 
and the slightly cooled roast veggies. Season to 
taste with salt ad pepper. Gently toss to coat.