Chicken & Zucchini-Cheddar Fritters
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Chicken & Zucchini-Cheddar Fritters

Chicken & Zucchini-Cheddar Fritters

with Roast Veggie Salad & Babaganoush

There's no better way to get your veggies than by adding them to cheesy, golden fritters. With an extra dose of goodness from the roast veg and salad greens, plus our creamy babaganoush for dipping, this inviting dish tastes every bit as good as it looks!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Milk
Gluten
Wheat
Egg

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.

Preparation Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1

capsicum

½

onion

1

zucchini

1

carrot

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

vegetable stock pot

pinch

chilli flakes

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

chicken breast

Not included in your delivery

olive oil

½ cup

plain flour

(Contains Gluten, Wheat;)

1

egg

(Contains Egg;)

¼ tsp

salt

½ tsp

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2898 kJ
Calories692 kcal
Fat28.4 g
of which saturates7.7 g
Carbohydrate51.5 g
of which sugars19.1 g
Dietary Fibre11.7 g
Protein56.3 g
Sodium1352 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• Meanwhile, grate zucchini and carrot, then squeeze out any excess moisture with a paper towel. • Thinly slice spring onion. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!

3
3

• 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!

4
4

• 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. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: Add extra olive oil between batches as needed. TIP: The chicken is cooked through when it's no longer pink inside.

5
5

• While the fritters are cooking, combine the honey with a drizzle of the vinegar and olive oil in a second medium bowl. • Season, then add mixed salad leaves, pepitas and the slightly cooled roast veggies. Gently toss to coat.

6
6

• Slice the chicken. • Divide chicken and zucchini-Cheddar fritters between plates. • Serve with roast veggie salad and babaganoush. Enjoy!