Zucchini, Carrot & Cheddar Fritters
with Roast Veggie Salad & Babaganoush- Eggs
- Milk
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Cashew
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.*
Ingredients
1
sweet potato
1
capsicum
1
zucchini
1
carrot
2 bunch
spring onion
¼ tsp
chilli flakes
1 bag
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, Almond, Macadamia, Walnut, Cashew.)
1 packet
vegetable stock pot
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
¼ tsp
salt
½ tsp
honey
½ cup
plain flour (or gluten-free plain flour)
(Contains: Gluten;)
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• 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 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, 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!). 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.
• Divide zucchini, carrot and Cheddar fritters and roast veggie salad between plates. • Serve with babaganoush. Enjoy!
