Cheesy Loaded Mexican Corn Fritter Bowl
with Garlic Rice, Tomato Salsa & Sour Cream
These gloriously bright fritters are both crunchy and sweet, and are set off perfectly by an A-team of tangy sour cream, Cheddar cheese and zesty salsa. If you fancy it, you could also break out your favourite hot sauce for these bad boys!
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!
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 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
salad leaves
2 bunch
spring onion
1
tomato
1 bag
herbs
1 tin
sweetcorn
1 packet
sour cream
(Contains Milk; )
1 sachet
vegetable stock powder
3 clove
garlic
2 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
½ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
2 tbs
milk
(Contains Milk; )
½ tsp
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. When the rice is finished, add salad leaves and stir until wilted, 1-2 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice spring onion. Finely chop tomato. Roughly chop herbs. Drain the sweetcorn.
In a medium bowl, combine tomato, vinegar, 1/2 the spring onion and a drizzle of olive oil. Season with salt and pepper. Set aside.
SPICY! The spice blend is hot, use less if you are sensitive to heat.
In a large bowl, combine sweetcorn, shredded Cheddar cheese, herbs, Mexican Fiesta spice blend, vegetable stock powder, the plain flour, egg, the milk, remaining spring onion and remaining garlic.
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!
Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. When oil is hot, add heaped tablespoons of fritter mixture and flatten with a spatula (3-4 per person). Cook fritters in batches until golden and cooked through, 4-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra olive oil between batches as needed.
TIP: Allow the fritters to set before flipping!
Divide garlic rice between bowls. Top with corn fritters and tomato salsa. Sprinkle the extra Cheddar cheese over fritters and serve with sour cream.