• Preheat oven to 220°C/200°C fan-forced.
• Cut sweet potato, capsicum and red onion (see 
ingredients) into bite-sized chunks.
• Trim and roughly chop baby broccoli.
• Place prepped veggies on a lined oven tray. Drizzle 
with olive oil, season with salt and pepper, then 
toss to coat.
• Roast until tender, 20-25 minutes. Set aside to  
cool slightly.

TIP: If your oven tray is crowded, divide veggies 
between two trays.  

• Meanwhile, grate zucchini, then squeeze out any 
excess moisture with a paper towel.
• Roughly chop dill.

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

• In a medium bowl, combine zucchini, dill, Cheddar 
cheese, the plain flour, stock concentrate and  
the egg. 
• Add the salt, 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. 

• Return frying pan to medium-high heat with a drizzle of olive oil.

 • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

TIP: Add extra olive oil between batches as needed.

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!

• While the fritters are cooking, add Birch & Waite Green Goddess Dressing to a second medium bowl.

• Season, then add Gourmet leaf mix, pepitas and the slightly cooled roast veggies. Sprinkle with diced bacon and gently toss to coat.

• Divide cheesy zucchini fritters and bacon veggie salad between plates.

• Serve with babaganoush. Enjoy!