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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!

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Veggie Climate Conscious Egg(s) not included
Prep: 45 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 450 potatoes
  • 1 onion
  • 1 leek
  • 125 baby plum tomatoes
  • 30 french dressings
  • 1 dried rosemary
  • 34 wholegrain mustards
  • 20 onion marmalades
  • 100 greek style salad cheeses
  • 50 baby leaf mixes
  • 50 plain flours
  • 0.25 salts
  • 1 egg
  • 2 mayonnaises
  • 700 potatoes
  • 1 onion
  • 2 leeks
  • 190 baby plum tomatoes
  • 60 french dressings
  • 2 dried rosemaries
  • 51 wholegrain mustards
  • 30 onion marmalades
  • 150 greek style salad cheeses
  • 75 baby leaf mixes
  • 100 plain flours
  • 0.5 salts
  • 2 eggs
  • 3 mayonnaises
  • 900 potatoes
  • 2 onions
  • 2 leeks
  • 250 baby plum tomatoes
  • 60 french dressings
  • 2 dried rosemaries
  • 68 wholegrain mustards
  • 40 onion marmalades
  • 200 greek style salad cheeses
  • 100 baby leaf mixes
  • 100 plain flours
  • 0.5 salts
  • 2 eggs
  • 4 mayonnaises

Instructions

  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.
  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.
  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.
  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. 
  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. 
  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!