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:
Under 650kcal
Allergens:
Milk
Gluten
Egg

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

sweet potato

1

Capsicum

1

zucchini

1

carrot

2 sprig

spring onion

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

vegetable stock pot

pinch

chilli flakes

1 bag

mixed salad leaves

1 packet

pepitas

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

1 packet

babaganoush

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

1 packet

diced bacon

(May be present: Soy, Milk. )

Not included in your delivery

olive oil

½ cup

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

¼ tsp

salt

½ tsp

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2651 kJ
Fat33.3 g
of which saturates9.4 g
Carbohydrate52.1 g
of which sugars19.7 g
Protein29.2 g
Sodium1699 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying 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 cool slightly.

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

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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

3
3

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

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!). You should get 3-4 fritters per person. • Transfer to a paper towel-lined plate.

TIP: Add extra olive oil between batches as needed. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

5
5

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

6
6

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