Bacon, Ginger & Cabbage Fritters
with Japanese Aioli, Sesame Potatoes & Pear Salad
Fritters are naturally packed with all the goodies and these are no exception, with cabbage, ginger, soy sauce and bacon they are very hard to resist. We recommend giving in and devouring them, trust us they’re worth it!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
3
potato
2 bunch
spring onion
1
pear
1
white turnip
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
diced bacon
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
Mixed Salad Leaves
1 sachet
black sesame seeds
(Contains Sesame; May be present Milk, Soy, Gluten, Peanut, Tree Nuts. )
2 clove
garlic
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
1
olive oil
¼ tsp
salt
½ cup
plain flour
(Contains Gluten; )
2 tbs
milk
(Contains Milk; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
1
egg
(Contains Egg; )
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato, black sesame seeds, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice spring onion and white turnip. Thinly slice pear into wedges. • Roughly chop shredded cabbage mix. In a medium bowl, combine cabbage and the salt. • In a small bowl, combine Japanese dressing and garlic aioli. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • While the bacon is cooking, combine the plain flour, milk, soy sauce, egg, garlic, ginger paste, spring onion and a pinch of pepper in a second medium bowl. • Squeeze out any excess moisture from the cabbage using a paper towel or clean cloth, then add to the batter. Stir to combine. • When the bacon is done, add it to the bowl of fritter mixture and mix well.
TIP: Leave the residual oil from the bacon in the pan – it will add to the flavour when cooking the fritters!
• Return the frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate.
TIP: Allow the fritters to set before flipping, adding extra oil between batches if needed.
• In a large bowl, combine a drizzle of rice wine vinegar and olive oil. • Add mixed salad leaves, pear and turnip. Toss to coat and season to taste.
• Divide bacon, ginger and cabbage fritters, sesame potatoes and pear salad between plates. • Drizzle Japanese aioli over the fritters to serve. Enjoy!