Corn & Carrot Fritters
with Cheddar, 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!
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!
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 packet
Pumpkin Seeds (Pepitas)
1 sachet
vegetable stock powder
1 sachet
Garlic & Herb Seasoning
1 bag
salad leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1
tomato
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
½ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
½ tsp
honey
1 drizzle
vinegar (white wine or red wine)
2 tbs
milk
(Contains Milk; )
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.
• In a medium bowl, combine sweetcorn, carrot, spring onion, vegetable stock powder, garlic & herb seasoning, shredded Cheddar cheese, the plain flour, milk, the 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 salad leaves, tomato, toasted pumpkin seeds, the honey and a drizzle of olive oil and vinegar. Season to taste.
• Divide roasted potatoes, tomato salad and cheesy corn and carrot fritters between plates. • Serve with dill & parsley mayonnaise. Enjoy!