Cheesy Zucchini Fritters & Bacon Veggie Salad

• Meanwhile, grate zucchini, then squeeze out any 
excess moisture with a paper towel.
• Roughly chop dill. 

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

• In a medium bowl, combine zucchini, dill, Cheddar 
cheese, the plain flour, stock concentrate and 
the egg.
• Add the salt, a pinch of pepper and chilli flakes
(if using). Mix well 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! 

• 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. 

• Return frying pan to medium-high heat with a drizzle of olive oil.

• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. 

TIP: Add extra olive oil between batches as needed.

• While the fritters are cooking, add Birch & Waite Green Goddess Dressing to a second medium bowl. 

• Add gourmet leaf mix, pepitas and the slightly 
cooled roast veggies. Gently toss to coat. Season 
to taste. Sprinkle with diced bacon and gently toss to coat.