Plant-Based
Oven roasted potato wedges with golden chickpea battered zucchini, served with a fresh fennel and coleslaw and a dill tartare sauce for dipping.
1. Prepare the batter
Set oven to 220ºC. Combine chickpea flour mix with 1/4 tsp cayenne pepper (optional), pinch of salt and 1/2 cup water. Set aside.
2. Roast the potatoes
Wedge potatoes. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until golden and cooked through.
3. Make the tartare sauce
Chop dill and capers. Stir through aioli and season with salt and pepper.
4. Make the slaw
Thinly slice fennel and pick fronds. Slice celery and apple. Deseed and slice cucumber. Toss together with 1 tbsp vinegar and 2 tbsp olive oil.
5. Cook the fritters
Heat frypan over medium-high heat. Cover base with oil. Slice zucchini into 1cm thick rounds. One at a time, dip into batter (see notes) and place into pan. Cook for 1-2 minutes each side until golden and cooked through. Set aside on paper towel to drain. Repeat with remaining.
6. Finish and plate
Divide fritters, wedges and slaw among plates. Serve with tartare sauce.
Notes
When dipping the zucchini into the batter, let excess batter drip off before adding to the pan.
To dispose of oil safely, try finding an old jar, coffee cup or milk carton to pour the remaining oil into, let it cool, then throw into the rubbish.
Set oven to 220ºC. Combine chickpea flour mix with 1/4 tsp cayenne pepper (optional), pinch of salt and 1/2 cup water. Set aside.
2. Roast the potatoes
Wedge potatoes. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until golden and cooked through.
3. Make the tartare sauce
Chop dill and capers. Stir through aioli and season with salt and pepper.
4. Make the slaw
Thinly slice fennel and pick fronds. Slice celery and apple. Deseed and slice cucumber. Toss together with 1 tbsp vinegar and 2 tbsp olive oil.
5. Cook the fritters
Heat frypan over medium-high heat. Cover base with oil. Slice zucchini into 1cm thick rounds. One at a time, dip into batter (see notes) and place into pan. Cook for 1-2 minutes each side until golden and cooked through. Set aside on paper towel to drain. Repeat with remaining.
6. Finish and plate
Divide fritters, wedges and slaw among plates. Serve with tartare sauce.
Notes
When dipping the zucchini into the batter, let excess batter drip off before adding to the pan.
To dispose of oil safely, try finding an old jar, coffee cup or milk carton to pour the remaining oil into, let it cool, then throw into the rubbish.
From your box
Chickpea flour mix, 1 packet (175g)
Potatoes, 800g
Dill, 1 packet
Capers, 1 jar (100g)
Vegan aioli, 1/2 cup *
Fennel, 1
Celery, 2 sticks
Red apple, 1
Continental cucumber, 1/2 *
Zucchinis, 2
From your pantry
Oil (for cooking + olive), salt, pepper, apple cider vinegar, cayenne pepper (optional)
Chickpea flour mix, 1 packet (175g)
Potatoes, 800g
Dill, 1 packet
Capers, 1 jar (100g)
Vegan aioli, 1/2 cup *
Fennel, 1
Celery, 2 sticks
Red apple, 1
Continental cucumber, 1/2 *
Zucchinis, 2
From your pantry
Oil (for cooking + olive), salt, pepper, apple cider vinegar, cayenne pepper (optional)
