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Corn & Carrot Fritters with Roasted Potatoes & Herby Mayo

There's no better way to get your veggies than by adding them to cheesy golden fritters, gently pan-fried for a gorgeous finish. With an extra dose of goodness from the robust side salad and a drizzle of delicious herby mayo, this is a colourful garden medley that you'll love!

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Climate Superstar Veggie Air Fryer Friendly
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 potato
  • 1 sweetcorn
  • 1 carrot
  • 2 bunch spring onion
  • 2 radishes
  • 1 packet pumpkin seeds (pepitas)
  • 1 vegetable stock powder
  • 1 sachet garlic & herb seasoning
  • 0.5 cups plain flour
  • 2 milks
  • 1 egg
  • 1 bag mixed salad leaves
  • 0.5 tsp honey
  • 1 packet dill & parsley mayonnaise
  • 1 packet shredded cheddar cheese
  • 1 vinegar (white wine or red wine)
  • 1 olive oil
  • 2 potatoes
  • 1 sweetcorn
  • 2 carrots
  • 4 bunch spring onion
  • 3 radishes
  • 1 packet pumpkin seeds (pepitas)
  • 1 vegetable stock powder
  • 1 sachet garlic & herb seasoning
  • 1 cup plain flour
  • 4 milks
  • 2 eggs
  • 1 bag mixed salad leaves
  • 1 tsp honey
  • 1 packet dill & parsley mayonnaise
  • 1 packet shredded cheddar cheese
  • 1 vinegar (white wine or red wine)

Instructions

  1. • See Air Fryer Tips (below)!
    • Preheat oven to 240°C/220°C fan-forced.
    • Cut potato into bite-sized chunks.
    • Place potato on a lined oven tray with a drizzle
    of olive oil. Season with salt and toss to coat
    • Spread out evenly, then roast until tender,
    20-25 minutes.
  2. • Meanwhile, drain sweetcorn. Grate the carrot.
    Thinly slice spring onion and radish.
    • Heat a large frying pan over medium-high heat.
    Toast pumpkin seeds, tossing, until browned,
    3-4 minutes. Transfer to a plate.
  3. • In a medium bowl, combine sweetcorn, carrot,
    spring onion, vegetable stock powder, garlic &
    herb seasoning, shredded Cheddar cheese, the
    plain flour, milk, egg and a pinch of pepper. Mix
    well to combine.
    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!
  4. • Return the frying pan to medium-high heat
    with enough olive oil to coat the base of the
    pan. When oil is hot, add heaped tablespoons
    of fritter mixture in batches and flatten with a
    spatula.
    • Cook until golden, 3-4 minutes each side.
    Transfer to a paper towel-lined plate.
    TIP: Allow the fritters time to set before turning.
    TIP: Add extra olive oil between batches as needed.
  5. • Meanwhile, combine mixed salad leaves,
    radish, toasted pumpkin seeds, the honey and
    a drizzle of olive oil and vinegar in a second
    medium bowl. Season to taste.
  6. • Divide roasted potatoes, radish salad and corn
    and carrot fritters between plates.
    • Serve with dill & parsley mayonnaise. Enjoy!