Pesto Veggie Fritters and Caprese Style Salad
with Pine Nuts and Herby Potatoes
Making vegetable fritters is easier than you think! Flavoured with pesto, these onion and carrot fritters are paired with herby roast potatoes and a classic Caprese style salad for a colourful dinner.
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
15 grams
Pine Nuts
1 unit(s)
Onion
1 unit(s)
Carrot
125 grams
Baby Plum Tomatoes
1 unit(s)
Lemon
1 ball(s)
Mozzarella
(Contains Milk)
32 grams
Pesto
(Contains Milk)
20 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
40 grams
Plain Flour
1 unit(s)
Egg
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm chunks (no need to peel). Pop the chunks onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, 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, 18-20 mins. Turn halfway through.
Meanwhile, heat a large frying pan on medium heat (no oil).
Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, transfer to a plate and set aside for later.
Peel and thinly slice the onion. Trim the carrot, then coarsely grate (no need to peel).
Heat a drizzle of oil in the (now empty) pan on medium-high heat.
Once hot, add the onion and carrot, season with salt and pepper, then stir-fry until softened, 3-4 mins.
While the veg fries, halve the baby plum tomatoes. Zest and halve the lemon.
In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with a good squeeze of lemon juice. Toss the tomatoes through the dressing and set aside for later.
Drain and tear the mozzarella into 1cm chunks.
When the carrot and onion have softened, transfer to a large bowl - keep the pan, you'll use it again.
Add the pesto, flour and egg (see pantry for both amounts) to the bowl of veg.
Season with salt and pepper, then mix together 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.
Return the frying pan to medium-high heat with enough oil to coat the bottom.
Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your 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.
When everything's ready, in a small bowl, mix the mayo (see pantry for amount with a pinch of lemon zest and a squeeze of lemon juice.
Toss the baby leaves and mozzarella with the tomatoes and dressing.
Share your fritters between plates. Serve your potatoes and mozzarella salad alongside.
Add a dollop of the zesty mayo for dipping and sprinkle the pine nuts over the salad to finish.
Enjoy!
