Cheese, Onion and Mustard Fritters
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Cheese, Onion and Mustard Fritters

Cheese, Onion and Mustard Fritters

with Rosemary Roasties and Tomato Salad

Our Cheese, Onion and Mustard Fritters is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Egg(s) not included
Veggie
Climate Conscious
Allergens:
Mustard
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

1

Onion

1

Leek

125

Baby Plum Tomatoes

30

French Dressing

(Contains Mustard May contain Sulphites)

1

Dried Rosemary

34

Wholegrain Mustard

(Contains Mustard)

20

Onion Marmalade

100

Greek Style Salad Cheese

(Contains Milk)

50

Baby Leaf Mix

Not included in your delivery

50

Plain Flour

¼

Salt

1

Egg

2

Mayonnaise

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Nutritional information

Energy (kcal)668 kcal
Energy (kJ)2795 kJ
Fat30.8 g
of which saturates9.3 g
Carbohydrate78.9 g
of which sugars18.6 g
Protein23.2 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Bowl
Baking Tray
Large Frying Pan
Mixing Bowl
Kitchen Paper
Pan

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Halve, peel and thinly slice the onion. Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. 

Halve the tomatoes and pop into a medium bowl along with the French dressing. Set aside.

Roast the Potatoes
2

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Soften the Veg
3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and fry for 2 mins.

Add the leek and season with salt and pepper. Fry, stirring occasionally, until both veg are softened, 4-5 mins.

Once softened, transfer to another medium bowl - keep the pan, you'll use it again.

Mix Things Up
4

Add the mustard, onion marmalade, flour, salt and egg (see pantry for all three amounts) to the bowl of onion and leek.

Season with salt and pepper, then mix well.

Crumble in the Greek style salad cheese and mix again until combined. 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. 

Fry the Fritters
5

Return the frying pan to medium-high heat with enough oil to coat the bottom.

Once the oil is hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of the spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set.

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed. 

Finish and Serve
6

Add the baby leaves to the bowl of tomatoes and toss together.

Share the fritters between your plates, then serve the salad and roast potatoes alongside.

Finish with a dollop of mayo (see pantry for amount) for dipping.

Enjoy!