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Cheesy Zucchini Fritters & Veggie Salad
Cheesy Zucchini Fritters & Veggie Salad

Cheesy Zucchini Fritters & Veggie Salad

with Birch & Waite Green Goddess Dressing

Bursting with garden herbs, zesty lemon and garlic, this stellar Green Goddess dressing transforms a good salad into a spectacular one and pairs perfectly with our cheesy veggie-loaded fritters. Gluten free*, with no added preservatives, no artificial colours or flavours, you’ll never want another salad dressing ever again!

This recipe is under 650kcal per serving.

*Birch & Waite Green Goddess Dressing is gluten free, however, please be aware that the rest of the ingredients in this recipe may contain gluten.

Tags:
Calorie Smart
Veggie
Allergens:
Eggs
Milk
Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

Sweet Potato

1

Capsicum

½

Red Onion

1

Zucchini

1 sachet

Vegetable Stock Pot

1 sachet

Chilli Flakes

1 packet

Green Dressing

1 packet

Pepitas

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

1 packet

Babaganoush

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

1

Gourmet Leaf Mix

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Dill

1

Asparagus

Not included in your delivery

1 drizzle

olive oil

½ cup

flour

(Contains: Gluten; May be present: Wheat.)

1 piece

egg

(Contains: Eggs;)

¼ tsp

salt

Nutritional Values

Energy (kJ)2990 kJ
Calories715 kcal
Fat33.6 g
of which saturates7.1 g
Carbohydrate76.6 g
of which sugars19.3 g
Dietary Fibre12.8 g
Protein25.8 g
Sodium1090 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Paper

Cooking Steps

Roast the veggies
1

• Preheat oven to 220°C/200°C fan-forced.
• Cut sweet potato, capsicum and red onion
(see ingredients) into bite-sized chunks.
• Trim ends of asparagus and cut into thirds.
• Place prepped veggies on a lined oven tray. Drizzle 
with olive oil, season with salt and pepper, then 
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. 

Get prepped
2

• 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!

Make the fritter mixture
3

• 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! 

Cook the fritters
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. 

Prep the salad
5

• 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.

Finish & serve
6

• Divide cheesy zucchini fritters and veggie salad 
with Birch & Waite Green Goddess Dressing 
between plates.
• Serve with babaganoush. Enjoy! 

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