Quick Bacon & Cheddar Fritters
with Cherry Tomato Salad & Dill-Parsley Mayo
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, low-carb dish tastes every bit as good as it looks!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
diced bacon
(May be present: Soy, Milk.)
1
carrot
1 punnet
cherry tomatoes
1 bunch
spring onion
1 tin
sweetcorn
1 sachet
vegetable stock powder
1 sachet
garlic & herb seasoning
1 bag
spinach & rocket mix
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 drizzle
white wine vinegar
¼ cup
plain flour (or gluten-free plain flour)
(Contains: Gluten;)
Utensils
Cooking Steps
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking up with a spoon, until golden, 4-5 minutes.
While the bacon is cooking, grate the carrot. Halve the cherry tomatoes. Thinly slice the spring onion. Drain the sweetcorn.
In a medium bowl, combine the bacon, sweetcorn, carrot, spring onion, shredded Cheddar cheese, vegetable stock powder, garlic & herb seasoning, egg, plain flour and a pinch of pepper.
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 with enough olive oil to coat the base. When the oil is hot, add heaped tablespoons of the fritter mixture, in batches, flattening with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a plate lined with paper towel. You should get 3-4 fritters per person.
TIP: Add extra oil between batches as needed.
While the fritters are cooking, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add the spinach & rocket mix and tomatoes. Toss to combine.
Divide the bacon and cheddar fritters between plates. Serve with the cherry tomato salad and dill & parsley mayonnaise.
