Golden Zucchini, Carrot & Cheddar Fritters

While the veggies are roasting, grate the zucchini. Using a paper towel, squeeze the excess moisture out of the zucchini. Grate the carrot. Thinly slice the spring onion.

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!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook heaped tablespoons of the fritter mixture, in batches, and flatten with a spatula. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Don't flip the fritters too early to ensure they have time to set, and add extra oil as needed.

Cut the lemon into wedges. In a medium bowl, combine the honey, a drizzle of olive oil and a small squeeze of lemon juice. Season. Add the roasted veggies, mixed salad leaves and pepitas and toss to coat.