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 recent harsh weather conditions have impacted the cucumbers and zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
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
carrot
1 punnet
cherry tomatoes
1
cucumber
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 sachet
garlic & herb seasoning
1 bag
mixed salad leaves
1 sachet
vegetable stock powder
1
zucchini
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
1
egg
(Contains: Eggs;)
2 tbs
milk
(Contains: Milk;)
olive oil
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 zucchini and carrot. Thinly slice the cucumber into rounds. Halve the cherry tomatoes.
In a medium bowl, combine the bacon, zucchini, carrot, shredded Cheddar cheese, vegetable stock powder, garlic & herb seasoning, egg, plain flour, milk and a pinch of pepper.
TIP: Add more flour if the mixture is too wet.
Return the frying pan to a medium-high heat and add 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: 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.
While the fritters are cooking, combine the cherry tomatoes, cucumber and mixed salad leaves in a medium bowl. Add a drizzle of white wine vinegar and olive oil, season and toss to combine.
Divide the bacon and cheddar fritters between plates. Serve with the cherry tomato salad and the dill & parsley mayonnaise.
