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Ingredients

150g Devondale Colby Cheese, coarsely grated
2 zucchini, coarsely grated
1 carrot, peeled, coarsely grated
2 tbs sesame seeds
3 spring onions, thinly sliced
150g short-cut bacon, thinly sliced
1 egg, lightly whisked
1/4 cup (35g) plain flour
1/3 cup (80ml) olive oil
100g baby spinach leaves
100g baby spinach leaves
6 baby cucumbers, cut into wedges
125g cherry tomatoes, quartered
1/4 pineapple, peeled, chopped
2 tsp white wine vinegar
Flat-leaf parsley leaves, to serve

Method

Step 1 Combine the cheese, zucchini, carrot, sesame seeds, spring onion, bacon, egg and flour in a large bowl. Season.
Step 2 Heat 1 tbs of the oil in a frying pan over medium heat. Add four ⅓-cup portions of cheese mixture to pan. Flatten slightly. Cook for 3 mins. Turn and cook for 3-4 mins or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat in 2 batches with 2 tbs of remaining oil and remaining cheese mixture.
Step 3 Combine spinach, cucumber, tomato, pineapple, vinegar and remaining oil in a large bowl. Season. Serve the fritters with the salad and parsley leaves.

Cheesy bacon and veggie fritters

How to make Cheesy bacon and veggie fritters

Ingredients

Method