Quick Baked Bacon & Parmesan Fritters

Name: Quick Baked Bacon & Parmesan Fritters with Salad, Herby Mayo & Parsley
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet diced bacon; 1 zucchini; 1 tin sweetcorn; 1 sachet garlic & herb seasoning; 1 egg; 1 cucumber; 1 drizzle white wine vinegar; 1 bag mixed salad leaves; 1 bag parsley; 1 packet dill & parsley mayonnaise; 1 packet Parmesan cheese; ¼ cup plain flour (or gluten-free plain flour)

with Salad, Herby Mayo & Parsley

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There's no better way to get your veggies than by adding them to cheesy fritters, which get all lovely and golden in the pan. With an extra dose of goodness from a crisp and colourful salad, this dish goes to show that you can get your fritter fix without the carb overload.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

Allergens:

Eggs

•Milk

•Gluten

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

diced bacon

(May be present: Soy, Milk.)

zucchini

1 tin

sweetcorn

1 sachet

garlic & herb seasoning

cucumber

1 bag

mixed salad leaves

1 bag

parsley

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

1 drizzle

white wine vinegar

¼ cup

plain flour (or gluten-free plain flour)

(Contains: Gluten;)

Nutritional Values

Energy (kJ)2014 kJ

Fat31.7 g

of which saturates7.5 g

Carbohydrate25.7 g

of which sugars6.8 g

Dietary Fibre4.7 g

Protein21.6 g

Sodium1215 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Meanwhile, grate zucchini, then squeeze out any excess moisture using a paper towel (this helps the fritters crisp up in the pan). Drain the sweetcorn. • In a medium bowl, combine bacon, corn, zucchini, shaved Parmesan cheese, garlic & herb seasoning, the egg and the plain flour. Add a pinch of pepper, then mix well to combine.

TIP: Lift out some of the fritter mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!

• Return pan to medium-high heat with enough olive oil to coat the base. • When the oil is hot, add heaped table spoons of fritter mixture, in batches, flattening with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.

TIP: Add extra oil between batches as needed.

• Meanwhile, roughly chop cucumber. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add mixed salad leaves and cucumber. • Toss to combine.