Zucchini & Bacon Fritters

Heat a lightly greased large frying pan over a medium-high heat. Cook the middle bacon for 4-5 minutes, or until brown. Remove the pan from the heat and transfer the bacon into a large mixing bowl.

Add the grated and squeezed zucchini, carrot, Cheddar cheese, sesame seeds, spring onion and parsley to the large mixing bowl with the cooked bacon. Add the whisked egg and mix well to combine. Next, add the plain flour and mix until combined. Season with salt and pepper. The result should be a light batter that holds your veggies together as they cook but nothing too pancakey.

Heat half the olive oil in the same large frying pan over a medium-high heat. Use a large spoon to gently place a portion of the zucchini mixture onto the pan. Do a few portions at a time (you should be able to make approximately 10 fritters) but be careful not to overcrowd the pan. Gently cook for 3-4 minutes on either side and transfer to paper towel lined plate. Wipe the pan out and add the remaining olive oil if needed. Repeat the process until all of the batter is gone. Tip: It’s always best to try one first before adding all of the batter.

Meanwhile in a second large bowl, place the baby spinach leaves, cucumber, walnuts and tomato. Season with salt and pepper, drizzle in the remaining olive oil and set aside.