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!
Always refer to the product label for the most accurate ingredient and allergen information.
shredded Cheddar cheese(ContainsMilk)
mixed salad leaves
dill & parsley mayonnaise(ContainsEggMay be present Tree Nuts)
plain flour (or gluten-free plain flour)(ContainsGluten)
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.
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.
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!
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.
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.
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.