Zucchini, Carrot & Cheddar Fritters

Name: Zucchini, Carrot & Cheddar Fritters with Roast Veggie Salad & Babaganoush
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 sweet potato; 1 Capsicum; ½ red onion; 1 zucchini; 1 carrot; 2 sprig spring onion; 1 packet Cheddar cheese; ½ cup plain flour; 1 packet vegetable stock pot; 1 egg; ¼ tsp salt; pinch chilli flakes; ½ tsp honey; drizzle vinegar (balsamic or white wine); 1 packet mixed salad leaves; 1 packet pepitas; 1 packet babaganoush

with Roast Veggie Salad & Babaganoush

Get up to $200 off!

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

•Veggie

•Climate Superstar

Allergens:

Milk

•Gluten

•Wheat

•Eggs

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

sweet potato

Capsicum

red onion

zucchini

carrot

2 sprig

spring onion

1 packet

Cheddar cheese

(Contains: Milk;)

1 packet

vegetable stock pot

pinch

chilli flakes

1 packet

mixed salad leaves

1 packet

pepitas

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

1 packet

babaganoush

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

Not included in your delivery

olive oil

½ cup

plain flour

(Contains: Gluten, Wheat;)

egg

(Contains: Eggs;)

¼ tsp

salt

½ tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2368 kJ

Calories566 kcal

Fat26.6 g

of which saturates6.9 g

Carbohydrate56.7 g

of which sugars24.7 g

Dietary Fibre14.4 g

Protein23.5 g

Sodium1276 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.

• 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!

• 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!

• 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.

• While the fritters are cooking, combine the honey with a drizzle of the vinegar and olive oil in a second medium bowl. • Season, then add mixed salad leaves, pepitas and the slightly cooled roast veggies. Gently toss to coat.