Zucchini, Carrot & Cheddar Fritters with Roast Veggie Salad & Babaganoush
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Zucchini, Carrot & Cheddar Fritters with Roast Veggie Salad & Babaganoush

Zucchini, Carrot & Cheddar Fritters with Roast Veggie Salad & Babaganoush

Top rated | Available all November

There's no better way to get your veggies than by adding them to cheesy, golden fritters. With an extra dose of goodness from the roast root veg and salad greens, plus our creamy babaganoush for dipping, this inviting dish tastes every bit as good as it looks!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Climate Superstar
•Veggie
Allergens:
Egg
•Milk
•Gluten

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 Time
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1

capsicum

1

zucchini

1

carrot

2 bunch

spring onion

1 packet

vegetable stock pot

¼ tsp

chilli flakes

1 bag

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

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

¼ tsp

salt

½ tsp

honey

1 drizzle

white wine vinegar

½ cup

plain flour (or gluten-free plain flour)

(Contains Gluten;)

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Nutritional Values

Energy (kJ)2368 kJ
Fat28.1 g
of which saturates8.7 g
Carbohydrate52.9 g
of which sugars20.4 g
Protein22.4 g
Sodium1321 mg
The average adult daily energy intake is 8700 kJ

Utensils

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

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and capsicum 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 slightly cool.

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, shredded 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!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.

TIP: Add extra olive oil between batches as needed.

5
5

• While the fritters are cooking, combine the honey with a drizzle of white wine vinegar and olive oil in 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. Enjoy!