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Cheddar & Courgette Fritters

Cheddar & Courgette Fritters

with Kumara Salad

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

Allergens:MilkEggsWheatRoyal Jelly, Bee Pollen, Propolis
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

courgette

1 unit

carrot

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bunch

spring onions

1 bag

mixed salad leaves

1 unit

cucumber

1 tub

dill & parsley mayonnaise

(ContainsEggs, Royal Jelly, Bee Pollen, PropolisMay be presentTree Nuts)

1 unit

lemon

1 packet

pumpkin seeds (pepitas)

1 bunch

chives

1 unit

kumara

Not included in your delivery

2 unit

egg

(ContainsEggs)

¼ cup

plain flour

(ContainsWheat)

olive oil

½ tsp

honey

(ContainsRoyal Jelly, Bee Pollen, Propolis)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2960 kJ
Fat50.4 g
of which saturates11.3 g
Carbohydrate38.5 g
of which sugars15.6 g
Protein25.2 g
Sodium760 mg
Utensils
Utensils
Chopping board
Knife
Baking Paper
Baking Tray
Grater
Large Non-Stick Pan
Small Bowl
Tea Towel
Medium Bowl
Spoon
Whisk
Plate
InstructionsPDF
Instructions
Roast the sweet potato
Roast the sweet potato
1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. TIP: Cut the kumara to the correct size so it cooks in the allocated time. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes, or until tender

Get prepped
Get prepped
2

While the kumara is roasting, grate the courgette. Place the courgette in a tea towel and squeeze out the excess moisture. 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 pepitas and toast, stirring, for 3-4 minutes, or until lightly browned. Transfer to a small bowl.

MAKE THE FRITTER MIXTURE
MAKE THE FRITTER MIXTURE
3

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

Cook the fritters
Cook the fritters
4

Return the 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 (you should get 3 fritters per person.) TIP: If your pan is getting crowded, cook in batches for the best results. Cook for 3-4 minutes on each side, or until golden. Transfer to a plate lined with paper towel to drain. TIP: Don’t flip early to ensure the fritters can set and add extra oil as needed.

Prep the salad
Prep the salad
5

Finely chop the cucumber. Cut the lemon into wedges. In a medium bowl, combine the honey, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a small squeeze of lemon juice. Season with a pinch of salt and pepper. Add the cucumber, roasted kumara, mixed salad leaves and toasted pepitas to the bowl and toss to coat.

Serve up
Serve up
6

Divide the salad and fritters between plates. Serve with the dill & parsley mayonnaise and any remaining lemon wedges.