There's no better way to get your veggies than by adding them to cheesy fritters, gently fried to a gorgeous finish. With an extra dose of goodness from the side salad and a delicious babaganoush, this colourful dish tastes every bit as good as it looks!
This recipe is under 650kcal per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and potato into small chunks. Place the beetroot, potato and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, grate the zucchini. Squeeze the excess moisture out of the zucchini. Grate the carrot. Thinly slice the spring onion.
In a medium bowl, whisk the egg. Add the zucchini, carrot, spring onion, shredded Cheddar cheese, a pinch of chilli flakes (if using) and vegetable stock pot 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!
Heat a large frying pan over a medium-high heat. Return the frying pan to a medium-high heat and add enough olive oil to coat the base. When the oil is hot, cook heaped tablespoons of the fritter mixture in batches, and flatten with a spatula. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Don't flip the fritters too early to ensure they have time to set, and add extra oil as needed.
Cut the lemon into wedges. In a medium bowl, combine the honey, a drizzle of olive oil and a small squeeze of lemon juice. Season to taste. Add the roasted veggies, mixed salad leaves and pepitas to the bowl and toss to coat.
Divide the zucchini, carrot and Cheddar fritters and roast veggie salad between plates. Serve with the babaganoush and the remaining lemon wedges.