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Meatballs and vegetable fritters

Serves   1
Prep time: 15 mins
Cooking time: 30 mins

The cabbage and apple add a sweetness to these fritters that is balanced by the salty blue cheese. You’ll find 4 or 5 meatballs each is enough as there will be plenty of fritters. The caesar dressing soaks into the meatballs giving them a creamy garlicky taste.

  • Meatballs
  • Fritters



  • ¼ large cabbage, washed and diced finely
  • 2 apples
  • 3 eggs
  • 1-2 packets Hellers Meatballs
  • 2 potatoes, washed
  • 50g creamy blue cheese
  • 1 capsicum, sliced
  • 100ml Newman’s Own Creamy Caesar Dressing
  • 2 tbs Fragata Capers (optional)
  • Also need: salt, pepper, olive oil, flour, baking powder
  1. To make the fritter mix put the diced cabbage into a bowl.
  2. Grate 2 apples and add to the cabbage.
  3. Add the eggs, 1 heaped tbs of flour and ½ tsp baking powder and mix together.
  4. Next grate the potato and add to the fritter mixture. Season.
  5. Put  2 fry pans onto medium heat with just a  little oil.
  6. Into one pan cook the meatballs. Halfway through the cooking time add the capsicum.
  7. Into the other pan add spoonfuls of the fritter mix.
  8. Cook one side till browned then flip over. You may need to cook a couple of batches.
  9. As each batch cooks remove from the pan and keep warm.
  10. When the meatballs are cooked remove any excess oil/fat  from the pan with a paper towel and mix through 50-100ml of the caesar dressing(and the capers if using).
  11. Divide the fritters onto each plate, crumble with blue cheese and then add the meatballs.