(Vegetarian) Zucchini & Carrot Cheesy Fritters

In a large bowl, whisk the eggs with a fork. Add the zucchini, carrot, grated Cheddar cheese and spring onion 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 mintutes, or until browned. Remove from the pan and set aside.

Coat the base of the same pan with olive oil and return it to a medium-high heat. Once hot, place a heaped tablespoon of the fritter mixture into the pan 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: If needed, add extra oil to prevent the fritters from sticking to the pan.

While the fritters are cooking, finely slice the cucumber into thin discs. In a large bowl, combine the balsamic vinegar, 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.