Cheesy Zucchini Fritters & Veggie Salad
with Birch & Waite Green Goddess Dressing & Yoghurt
Bursting with garden herbs, zesty lemon and garlic, this stellar Green Goddess dressing transforms a good salad into a spectacular one and pairs perfectly with our cheesy veggie-loaded fritters. Gluten free*, with no added preservatives, no artificial colours or flavours, you’ll never want another salad dressing ever again!
*Birch & Waite Green Goddess Dressing is gluten free, however, please be aware that the rest of the ingredients in this recipe may contain gluten.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
sweet potato
1
capsicum
½
red onion
1
zucchini
1
carrot
2 sprig
spring onion
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
vegetable stock pot
pinch
chilli flakes
1 packet
Green Goddess Dressing
1 packet
mixed salad leaves
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
babaganoush
(Contains Egg; May be present: Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
½ cup
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato, capsicum and red onion into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, grate zucchini and carrot, then squeeze out any excess moisture with a paper towel. • Thinly slice spring onion.
TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!
• In a medium bowl, combine zucchini, carrot, spring onion, Cheddar cheese, the plain flour, vegetable stock pot and the egg. • Add the salt and a pinch of pepper and chilli flakes (if using). Mix well.
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!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of the fritter mixture, in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). You should get 3-4 fritters per person. • Transfer to a paper towel-lined plate.
TIP: Add extra olive oil between batches as needed.
• While the fritters are cooking, add green goddess dressing to a medium bowl. • Season, then add mixed salad leaves, pepitas and the slightly cooled roast veggies. Gently toss to coat.
• Divide zucchini, carrot and Cheddar fritters and roast veggie salad between plates. • Serve with babaganoush and Greek style yoghurt. Enjoy!