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Golden Courgette, Carrot & Cheddar Fritters

Golden Courgette, Carrot & Cheddar 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:MilkEggsGluten
Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
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

beetroot

1 packet

dill & parsley mayonnaise

(ContainsEggsMay be presentTree Nuts)

½ unit

lemon

1 packet

pumpkin seeds (pepitas)

(May be presentTree Nuts, Gluten, Peanuts, Sesame, Milk, Soy)

1 bunch

chives

1 unit

kumara

1 cube

vegetable stock

Not included in your delivery

1 unit

egg

(ContainsEggs)

¼ cup

plain flour

(ContainsGluten)

olive oil

½ tsp

honey

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2550 kJ
Fat36.6 g
of which saturates9.4 g
Carbohydrate44 g
of which sugars19.5 g
Protein25.5 g
Sodium1440 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Dish
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
Roast the sweet potato
Roast the sweet potato
1

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.

Get prepped
Get prepped
2

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.

MAKE THE FRITTER MIXTURE
MAKE THE FRITTER MIXTURE
3

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!

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. 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.

Prep the salad
Prep the salad
5

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.

Serve up
Serve up
6

Divide the courgette, carrot and Cheddar fritters and kumara salad between plates. Serve with the dill & parsley mayonnaise and the remaining lemon wedges.