Bacon, Corn & Carrot Fritters
with Roasted Kumara Salad & Herby Mayo
There's no better way to get your veggies than by adding them to cheesy golden fritters, gently pan-fried for a gorgeous finish. With an extra dose of goodness from the robust side salad and a drizzle of delicious herby mayo, this is a colourful garden medley that you'll love!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2 bunch
spring onion
1 packet
Pumpkin Seeds (Pepitas)
1 bag
salad leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
diced bacon
1 sachet
vegetable stock powder
1
potato
1 tin
sweetcorn
1
tomato
1 sachet
Garlic & Herb Seasoning
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1
egg
(Contains Egg; )
½ cup
plain flour
(Contains Gluten; )
½ tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray with a drizzle of olive oil. Season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, drain sweetcorn. Grate the carrot. Thinly slice spring onion. Roughly chop tomato. • Heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until browned, 3-4 minutes. Transfer to a plate. • Return the frying pan to medium-high heat. Cook bacon, breaking up with a spoon, until browned, 3-4 minutes. Remove from heat.
• In a medium bowl, combine bacon, sweetcorn, carrot, spring onion, vegetable stock powder, garlic & herb seasoning, shredded Cheddar cheese, the plain flour, egg and a pinch of pepper. 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!
• Return the frying pan to medium-high heat with enough olive oil to coat the base of the pan. When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Allow the fritters time to set before turning.
TIP: Add extra olive oil between batches as needed.
• In a second medium bowl, combine tomato, salad leaves, toasted pumpkin seeds the honey and a drizzle of olive oil and white wine vinegar. Season to taste.
• Divide roasted potatoes, salad and cheesy corn and carrot fritters between plates. • Serve with dill & parsley mayonnaise. Enjoy!