Bacon & Corn Fritter Stack
with Sour Cream, Chilli Jam & Radish Salad | Serves 2
These gloriously bright fritters are both crunchy and sweet, and they're offset perfectly by an A-team of golden bacon, tangy sour cream and chilli jam. This is a crowd-pleasing brunch that will be devoured in record time!
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
carrot
1 tin
sweetcorn
1 bunch
spring onion
2
radish
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
bacon
1 bag
salad leaves
1 packet
Chilli Jam
(Contains Sulphites; )
1 packet
sour cream
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
2 tbs
milk
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Grate the carrot. Drain the sweetcorn. Thinly slice the spring onion. Trim and thinly slice the radish. Roughly chop the roasted almonds.
In a large bowl, combine the carrot, sweetcorn, spring onion, garlic & herb seasoning, chicken-style stock powder, shredded Cheddar cheese, the plain flour, egg and the milk. Mix well to combine. TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the bacon turning, until golden, 4-5 minutes. Transfer to a plate and cover to keep warm.
Wipe out the frying pan and return to a medium-high heat with enough olive oil to coat the base. When the oil is hot, add heaped tablespoons of the fritter mixture in batches and flatten into patties using a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!) Transfer to a plate lined with paper towel. You should get 3-4 fritters per person. TIP: Add extra oil if needed to ensure the fritters don’t stick to the bottom of the pan.
In a medium bowl, combine the mixed salad leaves, radish, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
Divide the corn fritters between plates and top with bacon. Dollop with the chilli jam and the sour cream. Sprinkle with the almonds. Serve with the radish salad.