Golden Zucchini, Carrot & Cheddar Fritters

Updated at: Thu, 17 Aug 2023 07:01:48 GMT

Step 1

Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and potato into bite-sized chunks and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

Step 2

While the veggies are roasting, grate the zucchini. Using a paper towel, squeeze the excess moisture out of the zucchini. Grate the carrot. Thinly slice the spring onion.

Step 3

In a medium bowl, whisk the egg. Add the zucchini, carrot, spring onion, shredded Cheddar cheese, a pinch of chilli flakes (if using) and vegetable stock pot and stir well to combine. Add the plain flour, the salt and a pinch of pepper. Mix well to combine.

Step 4

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook heaped tablespoons of the fritter mixture, in batches, and flatten with a spatula. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel.

Step 5

Cut the lemon into wedges. In a medium bowl, combine the honey, a drizzle of olive oil and a small squeeze of lemon juice. Season. Add the roasted veggies, mixed salad leaves and pepitas and toss to coat.

Step 6

Divide the zucchini, carrot and Cheddar fritters and roast veggie salad between plates. Serve with the babaganoush and the remaining lemon wedges.

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