(Vegetarian) Cheesy Zucchini & Carrot Fritters

In a large bowl, whisk the eggs. Add the zucchini, carrot, grated Cheddar cheese, spring onion and chives to the bowl with the eggs and stir well to combine. Add the plain flour, salt (use suggested amount) and a pinch of pepper. Stir to combine.

Heat a medium frying pan over a medium-high heat. Add the pepitas and toast, stirring, for 3-4 minutes, or until browned. Transfer to a plate.

Return the frying pan to a medium-high heat and add enough olive oil to coat the base. Once hot, add a heaped tablespoon of the fritter mixture and gently spread to be 1 cm thick. Cook for 3-4 minutes on each side, or until golden. TIP: You can cook a few fritters at once. TIP: Don't flip before the time is up to ensure your fritters can set. Set aside on a plate lined with a paper towel to soak up excess oil. Repeat with the remaining mixture. TIP: Add extra oil if needed to prevent the fritters from sticking to the pan.

Thinly slice the cucumber into thin discs. Juice 1/2 the lemon to get 2 tsp for 2 people / 1 tbs for 4 people. Cut the remaining lemon into wedges. In a large bowl, combine the lemon juice, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season to taste with a pinch of salt and pepper. Add the cucumber, mixed salad leaves and toasted pepitas to the bowl and toss to coat.