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!
This recipe is under 650kcal per serving.
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
pumpkin seeds (pepitas)(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
vegetable stock powder
mixed salad leaves
dill & parsley mayonnaise(ContainsEggs)
shredded Cheddar cheese(ContainsMilk)
vinegar (white wine or red wine)
Preheat the oven to 220°C/200°C fan-forced. Peel and cut the kumara into bite-sized chunks. Cut the beetroot into small chunks. Place the kumara, beetroot on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then add a dash of water to the tray and roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
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. Thinly slice the spring onion. Finely chop the chives. Heat a large frying pan over a medium-high heat. Toast the pumpkin seeds, tossing, until browned, 3-4 minutes. Transfer to a bowl.
In a medium bowl, whisk the egg. Add the courgette, carrot, spring onion, chives, vegetable stock powder 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!
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 portions of the fritter mixture and flatten with a spatula. Cook in batches 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, adding extra oil as needed.
TIP: Allow the fritters time to set before turning.
In a second medium bowl, combine the honey, a drizzle of olive oil and the vinegar. Season to taste. Add the roasted veggies, mixed salad leaves and toasted pumpkin seeds. Toss to coat.
Divide the roasted kumara salad and cheesy courgette and carrot fritters between plates. Top with the dill & parsley mayonnaise to serve.