Cheesy Zucchini Fritters & Veggie Salad
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Cheesy Zucchini Fritters & Veggie Salad

Cheesy Zucchini Fritters & Veggie Salad

with Birch & Waite Green Goddess Dressing & Yoghurt

Bursting with garden herbs, zesty lemon and garlic, this stellar Green Goddess dressing transforms a good salad into a spectacular one and pairs perfectly with our cheesy veggie-loaded fritters. Gluten free*, with no added preservatives, no artificial colours or flavours, you’ll never want another salad dressing ever again!

*Birch & Waite Green Goddess Dressing is gluten free, however, please be aware that the rest of the ingredients in this recipe may contain gluten.

Tags:
Calorie Smart
•Veggie
Allergens:
Milk
•Gluten
•Wheat
•Egg

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 Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1

capsicum

½

red onion

1

zucchini

1

carrot

2 sprig

spring onion

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

vegetable stock pot

pinch

chilli flakes

1 packet

Green Goddess Dressing

1 packet

mixed salad leaves

1 packet

pepitas

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 packet

babaganoush

(Contains Egg; May be present: Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

½ cup

plain flour

(Contains Gluten, Wheat;)

1

egg

(Contains Egg;)

¼ tsp

salt

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Nutritional Values

Energy (kJ)2375 kJ
Calories568 kcal
Fat28.9 g
of which saturates7.1 g
Carbohydrate53.2 g
of which sugars20.8 g
Dietary Fibre13.1 g
Protein22.4 g
Sodium1380 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato, capsicum and red onion into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Meanwhile, grate zucchini and carrot, then squeeze out any excess moisture with a paper towel. • Thinly slice spring onion.

TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!

3
3

• In a medium bowl, combine zucchini, carrot, spring onion, Cheddar cheese, the plain flour, vegetable stock pot and the egg. • Add the salt and a pinch of pepper and chilli flakes (if using). Mix well.

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

4
4

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

TIP: Add extra olive oil between batches as needed.

5
5

• While the fritters are cooking, add green goddess dressing to a medium bowl. • Season, then add mixed salad leaves, pepitas and the slightly cooled roast veggies. Gently toss to coat.

6
6

• Divide zucchini, carrot and Cheddar fritters and roast veggie salad between plates. • Serve with babaganoush and Greek style yoghurt. Enjoy!