The secret to the success of these moreish veggie fritters is charring the corn in a dry frying pan before mixing them with the other ingredients. It gives an amazing smokey flavour that you won't be able to get enough of!
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walnuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
long red chilli
garlic & herb seasoning
baby spinach leaves
dill & parsley mayonnaise(ContainsEgg)
Preheat the oven to 240ºC/220ºC fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 3cm wedges. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25 minutes. Add the walnuts to the side of the tray, return to the oven and bake until golden, 3-4 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, thinly slice the spring onion. Thinly slice the long red chilli (if using). Pick and finely chop the mint leaves. Finely chop the garlic (or use a garlic press). Drain the sweetcorn. Grate the carrot (unpeeled). Zest the lemon to get a pinch, then slice into wedges.
Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until charred, 5 minutes. Transfer to a medium bowl. Squeeze out excess moisture from the carrot, then add to the bowl. Add the chilli (if using), mint, spring onion, garlic, lemon zest, plain flour, egg, milk, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people), garlic & herb seasoning and crumble in 1/2 the fetta. Season with a pinch of pepper and stir well to combine.
TIP: Take out a spoonful of the mixture and see if it holds its shape. If it's too wet, add a little more flour!
Coat the base of a large frying pan with olive oil and place over a medium-high heat. When the oil is hot, add 1/4 cup of the fritter mixture to the pan and flatten into a patty using a spatula. Repeat with the remaining mixture, adding extra oil as needed. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Give the fritters time to set before flipping them!
In a medium bowl, combine the roasted veggies, baby spinach leaves, remaining fetta and a squeeze of lemon juice. Season with salt and pepper and toss to coat.
Roughly chop the roasted walnuts. Divide the roast veggie toss and spring onion, corn and fetta fritters between plates. Sprinkle with the walnuts and serve with the dill & parsley mayonnaise and any remaining lemon wedges.