Cheesy Veggie Fritter Burger
with Sweet Potato Fries
- Milk
- Eggs
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Sesame
- Lupin
- Almond
- Hazelnut
- Milk
Loaded with zucchini, carrot, Parmesan and spring onion, and served stacked in a brioche-style bun, you've never had veggie fritters or a veggie burger quite like this before! With a smear of smokey aioli, plus sweet potato fries, this dish is a real treat.
Ingredients
2
sweet potato
1
zucchini
1
carrot
1 clove
garlic
1 sprig
spring onion
1
tomato
1 pinch
chilli flakes
2
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat May be present: Sesame, Lupin, Almond, Hazelnut)
1 bag
mixed salad leaves
2 packet
smokey aioli
(Contains: Eggs May be present: Milk)
1 packet
Parmesan cheese
(Contains: Milk)
1 sachet
All-American spice blend
Not included in your delivery
1
olive oil
2 tbs
milk
(Contains: Milk)
1
egg
(Contains: Eggs)
½ cup
plain flour
(Contains: Gluten, Wheat)
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• While fries are baking, grate zucchini and carrot, squeezing out any excess moisture with a paper towel. • Finely chop garlic. • Thinly slice spring onion. • Thinly slice tomato.
TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!
• In a medium bowl, combine zucchini, carrot, spring onion, garlic, the milk, the egg, Parmesan cheese, All-American spice blend, a pinch of chilli flakes (if using), the plain flour, the salt and a pinch of pepper.
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!
• When fries have 10 minutes remaining, 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, allow time for the fritters to set!). Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.
TIP: Add extra olive oil between batches as needed.
• While fritters are cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread burger buns with a layer of smokey aioli. Top each bun base with two cheesy veggie fritters, a handful of mixed salad leaves and tomato slices. • Serve with sweet potato fries and any remaining fritters and smokey aioli. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The smokey aioli and All-American spice blend were crowd-pleasers, though many found the fritters mild and in need of extra seasoning. Some suggested adding cumin, extra chilli flakes, or more Parmesan to boost the flavour.
- Ease of prep: Most found the recipe straightforward, though several noted the actual cook time runs well beyond the estimated 30 minutes, especially when cooking fritters in batches.
- Suggestions: Squeezing out as much moisture as possible from the zucchini and carrot is key to avoiding soggy fritters — adding a little extra flour if the mixture feels too wet also helps it hold together. Cooking the sweet potato chips in an air fryer gave crispier results than the oven, and sprinkling some of the All-American spice blend over the chips before baking added extra flavour.
- Leftovers: Extra fritters kept well for next-day lunches in a wrap or reheated with cheese grilled on top, and several customers noted the recipe made generous portions well suited to leftovers.
- Portions: Most found the serving size generous, though a few felt the sweet potato chips were on the light side and would have liked more.
