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Zucchini, Carrot & Cheddar Fritters

Zucchini, Carrot & Cheddar Fritters

with Roast Veggie Salad & Babaganoush

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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 greens and our creamy babaganoush, this inviting dish tastes every bit as good as it looks!

This recipe is under 650kcal per serving.

The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

Tags:Under 650kcalVeggieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:EggMilkGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

beetroot

1

sweet potato

1

zucchini

1

carrot

2 bunch

spring onion

1 pinch

chilli flakes

1 packet

vegetable stock pot

1 bag

mixed salad leaves

1 packet

pepitas

(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 packet

babaganoush

(ContainsEggMay be present Milk, Tree Nuts)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1

egg

(ContainsEgg)

¼ tsp

salt

½ tsp

honey

1 drizzle

white wine vinegar

½ cup

plain flour (or gluten-free plain flour)

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2519 kJ
Fat28.2 g
of which saturates8.7 g
Carbohydrate57.9 g
of which sugars25.7 g
Protein22.8 g
Sodium1373 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into small cubes. Cut the sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

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

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

While the veggies are roasting, grate the zucchini, then squeeze out any excess moisture with a paper towel. Grate the carrot. Thinly slice the spring onion.

3

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

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

Heat a large frying pan over a medium-high heat with enough olive oil to cover the base. When the 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 plate lined with paper towel. You should get 3-4 fritters per person.

TIP: Add extra olive oil between batches as needed.

5

While the fritters are cooking, combine the honey and a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add the roasted veggies, mixed salad leaves and pepitas. Gently toss to coat.

6

Divide the zucchini, carrot and Cheddar fritters and roast veggie salad between plates. Serve with the babaganoush.