HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Courgette & Carrot Fritters
Cheesy Courgette & Carrot Fritters

Cheesy Courgette & Carrot Fritters

with Roasted Kumara Salad & Dill-Parsley Mayo

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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!


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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount









2 bunch

spring onion

1 bunch


1 packet

pumpkin seeds (pepitas)

1 packet

shredded Cheddar cheese


1 bag

salad leaves

1 packet

dill & parsley mayonnaise


Not included in your delivery

olive oil




¼ cup

plain flour


¼ tsp


¼ tsp


2 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2510 kJ
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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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!


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.


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.


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