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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.

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 bag

herbs

1 packet

vegetable stock pot

1 pinch

chilli flakes

1 bag

mixed 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 Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2472 kJ
Fat28 g
of which saturates8.7 g
Carbohydrate57.4 g
of which sugars24.9 g
Protein22.2 g
Sodium1372 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 oven to 220°C/200°C fan-forced. Cut beetroot into small chunks. Cut sweet potato into bite-sized chunks. Place veggies on a lined oven tray (if your tray is getting crowded, divide veggies between two trays). 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: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

While the veggies are roasting, grate zucchini, then squeeze out any excess moisture with a paper towel (this will help the fritters crisp up in the pan!). Grate the carrot. Thinly slice herbs.

3

In a medium bowl, combine zucchini, carrot, herbs, shredded Cheddar cheese, the plain flour, vegetable stock pot, egg, the salt and a pinch of pepper. Add 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

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

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 slightly cooled roasted veggies, the mixed leaves and pepitas. Gently toss to coat.

6

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