Golden Zucchini, Carrot & Cheddar Fritters with Sweet Potato

• servings: 2 servings
• active time: 35 minutes
• total time: 35 minutes

Ingredients

olive oil

1 beetroot

1 sweet potato

1 zucchini

1 carrot

2 bunch spring onions

1 egg

1 packet Cheddar cheese

1 tub vegetable stock pot

½ cup plain flour

¼ tsp salt

½ lemon

½ tsp honey

1 bag mixed salad leaves

1 packet roasted seed mix

1 packet dill & parsley mayonnaise

Directions

Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and sweet potato (unpeeled) into 1cm chunks. Place the beetroot and sweet potato on an oven tray lined with baking paper. Drizzle with olive oil and season salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

While the veggies are roasting, grate the zucchini. Squeeze the excess moisture out of the zucchini. Grate the carrot (unpeeled). 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 to a medium-high heat and add enough olive oil to coat the base. 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. TIP: If your pan is getting crowded, cook in batches for the best results. Don’t flip too early to ensure the fritters have time to set, and add extra oil as needed.

Cut the lemon into wedges (see ingredients). 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 roasted seed mix 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 Calorie Smart option, serve with 1/2 the dill parsley mayonnaise.

Nutrition

• Calories: 0 kcal
• Total Fat: 31.9 g
• Saturated Fat: 7.7 g
• Cholesterol: 0 mg
• Sodium: 1236 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 0 g
• Total Sugars: 26.7 g
• Protein: 21.7 g