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.
The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
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.
vegetable stock pot
pepitas(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)
mixed salad leaves
babaganoush(ContainsEggMay be present Milk, Tree Nuts)
shredded Cheddar cheese(ContainsMilk)
plain flour (or gluten-free plain flour)(ContainsGluten)
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and potato into bite-sized chunks and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, grate the zucchini. Using a paper towel, 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 with 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. Add the roasted veggies, mixed salad leaves and pepitas 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.