Golden Bacon & Veggie-Stacked Fritters
with Garden Salad & Dill-Parsley Mayo
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 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.
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
100 g
Bacon
1 tin
Sweetcorn
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Goat Cheese
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Snacking Tomatoes
1
Spring Onion
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
¼ cup
plain flour (or gluten-free plain flour)
(Contains: Gluten; May be present: Wheat.)
1 drizzle
white wine vinegar
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Dice bacon into 1cm pieces. Cook bacon, breaking it 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 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 tablespoons of fritter mixture, in batches, flattening with a spatula (3-4 fritters per person). Cook until golden, 3-4 minutes each side (don't flip too early, let the fitters set!). • Transfer to a paper towel-lined plate. TIP: Add extra oil between batches as needed.
• Meanwhile, cut snacking tomatoes into halves. Finely chop chives. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add mixed salad leaves and snacking tomatoes. Toss to combine.
• Divide bacon and Parmesan fritters and garden salad between plates. • Sprinkle over chives. • Serve with dill & parsley mayonnaise. Enjoy!
