Cheesy Courgette & Carrot Fritters
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Cheesy Courgette & Carrot Fritters

Cheesy Courgette & Carrot Fritters

with Roasted Kumara Salad & Dill-Parsley Mayo

There's no better way to get your veggies than by adding them to cheesy golden fritters, gently pan-fried for a gorgeous finish. With an extra dose of goodness from the robust side salad and a drizzle of delicious herby mayo, this is a colourful garden medley that you'll love!

Tags:
Veggie
Allergens:
Egg
•Milk
•Gluten
•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Kumara

1

beetroot

1

courgette

1

carrot

2 bunch

spring onion

1 bunch

chives

1 packet

Pumpkin Seeds (Pepitas)

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 bag

salad leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

2

eggs

(Contains Egg; )

¼ cup

plain flour

(Contains Gluten; )

¼ tsp

salt

¼ tsp

honey

2 tsp

vinegar (white wine or red wine)

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories2510 kcal
Fat26.9 g
of which saturates9.5 g
Carbohydrate41.3 g
of which sugars18.4 g
Dietary Fibre0 g
Protein25.3 g
Cholesterol0 mg
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper
•Baking Dish
•Large Non-Stick Pan

Cooking Steps

Roast the sweet potato
1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara and beetroot (both unpeeled) into 1cm chunks. Place the kumara, beetroot and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: Cut the veggies to size so they cook in time.

Get prepped
2

While the veggies are roasting, grate the courgette, then squeeze out the excess moisture with your hands or a clean tea towel. Grate the carrot (unpeeled). Thinly slice the spring onion. Finely chop the chives. Heat a large frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until browned, 3-4 minutes. Transfer to a plate.

MAKE THE FRITTER MIXTURE
3

In a medium bowl, whisk the eggs with a fork. Add the courgette, carrot, spring onion, chives and shredded Cheddar cheese and stir well to combine. Add the plain flour and the salt, then season with 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!

Cook the fritters
4

Return the frying pan to a medium-high heat with 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 fritter mixture without crowding the pan. Cook, in batches, until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil between batches as needed.
TIP: Don’t flip too early to ensure the fritters have time to set.

Prep the salad
5

In a medium bowl, combine the honey, olive oil (4 tsp for 2 people / 2 1/2 tbs for 4 people) and the vinegar. Season to taste. Add the roasted veggies, mixed salad leaves and toasted pumpkin seeds and toss to coat.

Serve up
6

Divide the roasted kumara salad between plates. Top with the cheesy courgette and carrot fritters. Serve with the dill & parsley mayonnaise.