Cheesy Zucchini Fritters & 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. 

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.