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!
shredded Cheddar cheese(ContainsMilk)
mixed salad leaves
dill & parsley mayonnaise(ContainsEggsMay be presentTree Nuts)
pumpkin seeds (pepitas)(May be presentTree Nuts, Gluten, Peanuts, Sesame, Milk, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and kumara (unpeeled) into 1cm chunks. Place the beetroot, 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 until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, grate the courgette. Squeeze the excess moisture out of the courgette. Grate the carrot (unpeeled). Thinly slice the spring onion. Heat a large frying pan over a medium-high heat. Add the pumpkin seeds and toast, stirring, until browned, 3-4 minutes. Transfer to a plate.
In a medium bowl, whisk the eggs. Add the courgette, carrot, spring onion, shredded Cheddar cheese and vegetable stock 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!
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. 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 (see ingredients list) into wedges. In a medium bowl, combine the honey, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and a small squeeze of lemon juice. Season to taste with salt and pepper. Add the roasted veggies, mixed salad leaves, chives and toasted pumpkin seeds to the bowl and toss to coat.
Divide the courgette, carrot and Cheddar fritters and kumara salad between plates. Serve with the dill & parsley mayonnaise and the remaining lemon wedges.