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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:Naturally Gluten-FreeUnder 650kcalNot Suitable for CoeliacsVeggieClimate Superstar

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




sweet potato





1 bunch

spring onion

1 packet

vegetable stock pot

1 pinch

chilli flakes

1 bag

mixed salad leaves

1 packet


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

1 packet


(ContainsEggMay be present Milk, Tree Nuts)

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil




¼ tsp


½ tsp


1 drizzle

white wine vinegar

½ cup

plain flour (or gluten-free plain flour)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2453 kJ
Fat28 g
of which saturates8.7 g
Carbohydrate57.3 g
of which sugars24.9 g
Protein22.5 g
Sodium1373 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into small chunks. Cut sweet potato 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.

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


• Meanwhile, grate zucchini, then squeeze out any excess moisture with a paper towel (this will help the fritters crisp up in the pan!). • Grate carrot. Thinly slice spring onion.


• 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!


• 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.


• 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.


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