Cheesy Corn & Carrot Fritters
with Roasted Potatoes & 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!
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
potato
1 tin
sweetcorn
1
carrot
2 bunch
spring onion
1 bag
chives
1
tomato
1 packet
Pumpkin Seeds (Pepitas)
1 sachet
vegetable stock powder
1 bag
salad leaves
1
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
¼ tsp
salt
½ tsp
honey
½ tbs
vinegar (white wine or red wine)
Nutrition Values
Utensils
Instructions
Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Place potato and a generous drizzle of olive oil on a lined oven tray. Season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
Meanwhile, drain sweetcorn. Grate carrot. Thinly slice spring onion. Finely chop chives. 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.
In a medium bowl, whisk the egg. Add sweetcorn, carrot, spring onion, chives, vegetable stock powder and shredded Cheddar cheese and stir well to combine. Add the plain flour and the salt, then season with pepper. Stir 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 1/4 cup of fritter mixture and flatten with a spatula. Cook in batches until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: If your pan is getting crowded, cook in batches for the best results, adding extra oil as needed.
TIP: Allow the fritters time to set before turning.
In a second medium bowl, combine the honey, a drizzle of olive oil and the vinegar. Season to taste. Add tomato, mixed salad leaves and toasted pumpkin seeds. Toss to coat.
Divide roasted potatoes and tomato salad between plates. Top with cheesy corn and carrot fritters. Serve with dill & parsley mayonnaise.