Quick Baked Bacon & Parmesan Fritters
with Radish Salad & Mayo
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 tin
Sweetcorn
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
100 g
Diced Bacon
1
Cucumber
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
2
Radish
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • While the bacon is cooking, grate courgette, then squeeze out any excess moisture using paper towel (this will help the fritters crisp up in the pan!). Drain the sweetcorn.
• In a medium bowl, combine bacon, sweetcorn, courgette, grated Parmesan cheese, garlic & herb seasoning, the egg and the plain flour. Add a pinch of pepper, then mix well to combine. • Drizzle (or spray) a second lined oven tray generously with olive oil. Using your hands, shape heaped spoonfuls of fritter mixture into balls (3-4 per person), then place on the oven tray. • Flatten each fritter with a spatula until 1cm-thick. Drizzle fritters generously with olive oil. Bake until golden, 8-10 minutes. TIP: Lift out some of the fritter mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• Meanwhile, roughly chop cucumber and radish. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season, then add mixed salad leaves, cucumber and radish. Toss to combine.
• Divide baked bacon and Parmesan fritters and potato between plates. • Serve with radish salad and mayo. Enjoy!
