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Bacon, Veggie & Cheddar Fritters

Bacon, Veggie & Cheddar Fritters

with Babaganoush & Potato Salad

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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, this colourful dish tastes every bit as good as it looks!

Allergens:EggMilkGluten

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

beetroot

1

potato

1

zucchini

1

carrot

2 bunch

spring onions

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 tub

vegetable stock pot

1 packet

pepitas

(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

½

lemon

1 bag

mixed salad leaves

1 packet

diced bacon

(May be present Soy)

Not included in your delivery

olive oil

1

egg

(ContainsEgg)

½ cup

plain flour

(ContainsGluten)

¼ tsp

salt

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3744 kJ
Fat41.6 g
of which saturates17.5 g
Carbohydrate11.9 g
of which sugars80.6 g
Protein44.9 g
Sodium1292 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and potato into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

2

While the veggies are roasting, grate the zucchini. Squeeze the excess moisture out of the zucchini. Grate the carrot. Thinly slice the spring onion.

3

In a medium bowl, whisk the egg. Add the zucchini, carrot, spring onion, shredded Cheddar cheese, chilli flakes (if using) and vegetable stock pot. Stir to combine. Add the plain flour, the salt and a pinch of pepper. Stir to combine. Heat a large frying pan over a medium-high heat. Cook diced bacon until golden, 4-5 minutes. Add to fritter mixture. 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!

4

Heat a large frying pan over a medium-high heat. Add the pepitas and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat and add enough olive oil to coat the base. When the oil is hot, cook 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.

5

Cut the lemon 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. Add the roasted veggies, mixed salad leaves and pepitas to the bowl and toss to coat.

6

Divide the zucchini, carrot and Cheddar fritters and potato salad between plates. Serve with the babaganoush and the remaining lemon wedges.