Baked Bacon & Parmesan Fritters
with Salad, Herby Mayo & Parsley
There's no better way to get your veggies than by adding them to cheesy fritters, which get all lovely and golden in the oven. With an extra dose of goodness from a crisp and colourful salad, this dish goes to show that you can get your fritter fix without the carb overload.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
diced bacon
(May be present: Soy, Milk.)
1
zucchini
1 tin
sweetcorn
1 sachet
garlic & herb seasoning
1
cucumber
1
tomato
1 bag
mixed salad leaves
1 bag
parsley
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 drizzle
white wine vinegar
¼ cup
plain flour (or gluten-free plain flour)
(Contains: Gluten;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Meanwhile, grate zucchini, then squeeze out any excess moisture using a paper towel (this will help the fritters crisp up in the oven!). • Drain the sweetcorn. • In a medium bowl, combine cooked bacon, sweetcorn, zucchini, grated Parmesan cheese, garlic & herb seasoning, the egg and the plain flour. Add a pinch of pepper, then mix well to combine.
TIP: Lift out some of the fritter mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• Drizzle a lined oven tray generously with olive oil. • Using your hands, shape heaped spoonfuls of fritter mixture into balls (3-4 per person), then place on the oven tray. • Flatten each ball with a spatula until 1cm-thick. Drizzle fritters generously with olive oil. • Bake until golden, 8-10 minutes.
• While the fritters are baking, roughly chop tomato and cucumber. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season, then add mixed salad leaves, tomato and cucumber. Toss to combine.
• Divide baked bacon and Parmesan fritters between plates. Tear over parsley. • Serve with salad and dill & parsley mayonnaise. Enjoy!
