Cheesy Mumbai Corn Fritter Burger
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Cheesy Mumbai Corn Fritter Burger

Cheesy Mumbai Corn Fritter Burger

with Wedges, Salad & Herb Yoghurt

A good fritter burger is one packed full of goodies that we know you’re going to love like sweetcorn and Cheddar cheese. In combination with a chilling mint yoghurt, this fritter burger is ready to become your new number one dinner time must!

This recipe is under 650kcal per serving.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Climate Superstar
Calorie Smart
Allergens:
Egg
Milk
Gluten
Gluten(Wheat)
Soy
Wheat

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 tin

sweetcorn

1

carrot

½

Onion

1 sachet

Mumbai Spice Blend

1 sachet

vegetable stock powder

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

2

Burger Bun

(Contains Egg, Gluten(Wheat), Milk, Soy, Wheat; May be present Sesame, Peanut, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1

cucumber

½ bag

mint

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

kale

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

½ cup

plain flour

(Contains Gluten; )

2 tbs

milk

(Contains Milk; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2719 kJ
Fat17.4 g
of which saturates9 g
Carbohydrate102 g
of which sugars32.9 g
Protein25.3 g
Sodium1249 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil and season with a generous pinch of salt. Toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

2
2

• Meanwhile, drain sweetcorn. Grate carrot, then squeeze out any excess moisture using a paper towel or clean cloth. Thinly slice onion (see ingredients).

3
3

• In a medium bowl, combine the egg, sweetcorn, carrot, onion, Mumbai spice blend, vegetable stock powder, shredded Cheddar cheese, the plain flour, milk and a pinch of salt and 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!

4
4

• Heat a large frying pan over 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 fritters until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. Repeat with remaining fritter mixture.

TIP: Add extra oil if needed to ensure the fritters don’t stick to the pan.

5
5

• While the fritters are cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Using a vegetable peeler, slice cucumber into ribbons. Pick and thinly slice herb leaves. • In a small bowl, combine herbs and Greek-style yoghurt. Season to taste and set aside. • In a second medium bowl, combine cucumber, kale and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

• Spread tops of burger buns with herb yoghurt. • Top burger bases with cucumber salad and cheesy Mumbai corn fritters. • Serve with potato wedges. Enjoy!