Asian Carrot & Corn Fritters
with Kumara Sesame Salad & Soy Aioli
Keep your eyes on your fritters when this meal hits the table because with the incredibly tasty combo of veggies, Thai spices and soy aioli they're ripe for the thieving!
"Keep an eye out...Due to recent sourcing challenges, we’ve replaced radish with pear, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!"
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 sachet
mixed sesame seeds
(Contains Sesame; )
2 bunch
spring onion
1
carrot
½
pear
1 bag
coriander
½ tin
sweetcorn
1 packet
garlic aioli
(Contains Egg, Soy; )
1 bag
salad leaves
2
Kumara
1 clove
garlic
1 sachet
Thai Seven Spice Blend
(Contains Milk; )
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
½ cup
plain flour
(Contains Gluten; )
1
eggs
(Contains Egg; )
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Peel the kumara and cut into bite-sized chunks. Place the kumara and mixed sesame seeds on a lined oven tray, drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray and roast until tender, 20-25 minutes.
While the kumara is roasting, thinly slice the spring onion. Grate the carrot. Finely chop the garlic. Thinly slice the pear. Roughly chop the coriander. Drain the sweetcorn (see ingredients). In a small bowl, combine the garlic aioli and soy sauce. Set aside.
Squeeze out excess moisture from the carrot using a paper towel or clean cloth, then add to a medium bowl. Add the sweetcorn, Southeast Asian spice blend, coriander, spring onion, garlic, plain flour, egg, milk and the salt. Season with pepper and stir well to combine.
TIP: Take out a spoonful of the mixture and see if it holds its shape. If it's too wet, add a little more flour!
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of the fritter mixture and flatten into a patty using a spatula. Repeat with the remaining mixture and cook, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel.
TIP: Give the fritters time to set before flipping them, adding extra oil as needed between batches.
In a large bowl, combine the Japanese dressing, mixed salad leaves, pear and roasted kumara.
Divide the Southeast Asian carrot and corn fritters between plates. Serve with the sesame kumara salad and soy aioli.