Foodie Friday:  Have dinner on the table in a flash with these Cheesy Bacon and Veggie Fritters. Paired with a delicious fresh salad it’s the ultimate weeknight dinner. Quick and tasty! 

Prep: 15 mins
Cook: 25 mins
Serves: 4 


  • 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 



    1.  Combine the cheese, zucchini, carrot, sesame seeds, spring onion, bacon, egg, and flour in a large bowl. Season. 
    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. 
    3.  Combine spinach, cucumber, tomato, pineapple, vinegar and remaining oil in a large bowl. Season. Serve the fritters with the salad and parsley leaves.