There's no better way to get your veggies than by adding them to cheesy fritters, gently fried to a gorgeous finish. With an extra dose of goodness from the side salad and a delicious herby mayo, this colourful dish tastes every bit as good as it looks!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
beetroot
1
sweet potato
1
zucchini
1
carrot
2 bunch
spring onions
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
Cheddar cheese
(Contains Milk;)
pinch
chilli flakes
1 packet
vegetable stock pot
½
lemon
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
olive oil
1
eggs
(Contains Egg;)
½ cup
plain flour
(Contains Gluten;)
¼ tsp
salt
½ tsp
honey
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and sweet potato (both unpeeled) into 1cm chunks. Place the beetroot and sweet potato on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, grate the zucchini. Using a clean tea towel, squeeze the excess moisture out of the zucchini. Grate the carrot (unpeeled). Thinly slice the spring onion. Heat a large frying pan over a medium-high heat. Add the pepitas and toast, stirring, until browned, 3-4 minutes. Transfer to a plate.
In a medium bowl, whisk the egg. Add the zucchini, carrot, spring onion, shredded Cheddar cheese, a pinch of chilli flakes (if using) and vegetable stock pot and stir well to combine. Add the plain flour, the salt and a pinch of pepper. 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!
Return the frying pan to a medium-high heat and add enough olive oil to coat the base. When the oil is hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Repeat with the remaining mixture. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: If your pan is getting crowded, cook in batches for the best results. Don’t flip too early to ensure the fritters have time to set, and add extra oil as needed.
Cut the lemon (see ingredients) into wedges. In a medium bowl, combine the honey, olive oil (2 tsp for 2 people / 1 tbs for 4 people) and a small squeeze of lemon juice. Season to taste. Add the roasted veggies, mixed salad leaves and toasted pepitas to the bowl and toss to coat.
Divide the zucchini, carrot and Cheddar fritters and sweet potato salad between plates. Serve with the dill & parsley mayonnaise and the remaining lemon wedges.