The secret to the success of these moreish veggie fritters is charring the corn and spring onion in a dry frying pan before mixing them with the other ingredients. It gives an amazing smokey flavour that you won't be able to get enough of.
Always refer to the product label for the most accurate ingredient and allergen information.
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
long green chilli
baby spinach leaves
dill & parsley mayonnaise(ContainsEggsMay be presentTree Nuts)
Preheat the oven to 240ºC/220ºC fan-forced. Cut the beetroot and kumara (both unpeeled) into 1cm chunks. Slice the red onion into 3cm wedges. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25 minutes. Add the flaked almonds to the side of the tray with the veggies, return to the oven and roast until golden, 3-4 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, thinly slice the spring onion. Thinly slice the long green chilli (see ingredients list), if using. Pick and finely chop the mint leaves. Finely chop the garlic (or use a garlic press). Drain the sweetcorn (see ingredients list). Grate the carrot (unpeeled).
Heat a large frying pan over a high heat. When the pan is hot, add the spring onion and sweetcorn and cook, tossing, until charred, 5 minutes. Transfer to a medium bowl. Squeeze out excess moisture from the carrot using a clean cloth or paper towel, then add to the bowl. Add the chilli (if using), mint, garlic, plain flour, milk, egg, vegetable stock, the salt and crumble in 1/2 the feta. Season with a pinch of pepper and stir well to combine.
TIP: Take out a spoonful of the mixture and see if it holds its shape. If it's too wet, 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 to the pan and flatten into a patty using a spatula. Repeat with some of the remaining mixture. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture.
TIP: Add extra olive oil if needed. TIP: Give the fritters time to set before flipping them!
In a medium bowl, combine the roasted veggies, baby spinach leaves and remaining feta. Season with salt and pepper and toss to coat.
Divide the roast veggie toss and fritters between plates. Sprinkle with the toasted almonds and serve with the dill & parsley mayonnaise.