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Golden Zucchini, Carrot & Cheddar Fritters

Golden Zucchini, Carrot & Cheddar Fritters

with Sweet Potato Salad & Dill-Parsley Mayo

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There's no better way to get your veggies than by adding them to cheesy fritters, gently fried for a gorgeous finish. With an extra dose of goodness from the side salad and a delicious herby mayo, this is a colourful dish tastes every bit as good as it looks!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:EggMilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

beetroot

1 unit

sweet potato

1 unit

zucchini

1 unit

carrot

1 bunch

spring onions

1 packet

pepitas

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 pinch

chilli flakes

1 cube

vegetable stock

½ unit

lemon

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(ContainsEggMay be present Tree Nuts)

Not included in your delivery

olive oil

2 unit

eggs

(ContainsEgg)

¼ cup

plain flour (or gluten-free plain flour)

(ContainsGluten)

¼ tsp

salt

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2140 kJ
Fat21.3 g
of which saturates8.2 g
Carbohydrate51 g
of which sugars17.4 g
Dietary Fibre0 g
Protein26.5 g
Cholesterol0 mg
Sodium969 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
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 and sweet potato (unpeeled) into 1cm chunks. Place the beetroot, sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

While the veggies are roasting, grate the zucchini. Squeeze the excess moisture out of the zucchini with a clean tea towel. Grate the carrot (unpeeled). Thinly slice the spring onion. Heat a large frying pan over a medium-high heat. Add the pepitas and toast, tossing, until browned, 3-4 minutes. Transfer to a plate.

3

In a medium bowl, whisk the eggs. Add the zucchini, carrot, spring onion, shredded Cheddar cheese, a pinch of chilli flakes (if using) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and stir well to combine. Add the plain flour, the salt and a pinch of pepper. 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

Return the frying pan to a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Repeat with the remaining mixture. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. Don’t turn them too early to ensure the fritters have time to set, and add extra oil as needed.

TIP: If your pan is getting crowded, cook in batches for the best results.

5

Cut the lemon (see ingredients list) into wedges. In a medium bowl, combine the honey, olive oil (2 tsp for 2 people / 1 tbs for 4 people) and a small squeeze of lemon juice. Season to taste with salt and pepper. Add the roasted veggies, mixed salad leaves and toasted pepitas to the bowl and toss to coat.

6

Divide the zucchini, carrot and Cheddar fritters and sweet potato salad between plates. Serve with the dill & parsley mayonnaise and the remaining lemon wedges.

TIP: For the low-calorie option, omit the dill & parsley mayo.