Foodie Friday: Have dinner on the table in a flash with these Cheesy Bacon and Veggie Fritters. Paired with a delicious fresh salad it’s the ultimate weeknight dinner. Quick and tasty!
Prep: 15 mins
Cook: 25 mins
Serves: 4
INGREDIENTS
- 150g Devondale Colby Cheese, coarsely grated
- 2 zucchini, coarsely grated
- 1 carrot, peeled, coarsely grated
- 2 tbs sesame seeds
- 3 spring onions, thinly sliced
- 150g short-cut bacon, thinly sliced
- 1 egg, lightly whisked
- 1/4 cup (35g) plain flour
- 1/3 cup (80ml) olive oil
- 100g baby spinach leaves
- 100g baby spinach leaves
- 6 baby cucumbers, cut into wedges
- 125g cherry tomatoes, quartered
- 1/4 pineapple, peeled, chopped
- 2 tsp white wine vinegar
- Flat-leaf parsley leaves, to serve
METHOD
-
- Combine the cheese, zucchini, carrot, sesame seeds, spring onion, bacon, egg, and flour in a large bowl. Season.
- Heat 1 tbs of the oil in a frying pan over medium heat. Add four ⅓-cup portions of cheese mixture to pan. Flatten slightly. Cook for 3 mins. Turn and cook for 3-4 mins or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat in 2 batches with 2 tbs of remaining oil and remaining cheese mixture.
- Combine spinach, cucumber, tomato, pineapple, vinegar and remaining oil in a large bowl. Season. Serve the fritters with the salad and parsley leaves.
Source: www.taste.com.au
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