Corn Fritter Bacon Burger & Potato Fries
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Corn Fritter Bacon Burger & Potato Fries

Corn Fritter Bacon Burger & Potato Fries

with Slaw & Dill-Parsley Mayo

Let’s put a spin on a classic burger by replacing your standard meat patty with a flavour-packed bacon and veggie fritter, filled with sweetcorn and melty Cheddar cheese. Stack them high between two buns with a crunchy slaw and herby mayo. Delish!

Allergens:
Milk
Gluten
Egg
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

2 clove

garlic

1

carrot

1 sprig

spring onion

1 tin

sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 sachet

Garlic & Herb Seasoning

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 packet

Shredded Cabbage Mix

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

1 packet

Beetroot Relish

1 packet

diced bacon

Not included in your delivery

olive oil

½ cup

plain flour

(Contains Gluten; )

2 tbs

milk

(Contains Milk; )

1

egg

(Contains Egg; )

¼ tsp

salt

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)4704 kJ
Fat59.8 g
of which saturates15.5 g
Carbohydrate111.7 g
of which sugars36.9 g
Dietary Fibre10.1 g
Protein35.4 g
Sodium1944 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 fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, finely chop garlic. Grate carrot and squeeze out any excess moisture using a paper towel or clean cloth. Thinly slice spring onion. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate to rest.

3
3

• In a medium bowl, combine sweetcorn, garlic, carrot, spring onion, shredded Cheddar cheese, the plain flour, milk, garlic & herb seasoning, egg, the salt 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!

4
4

• Return 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. • Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.

TIP: Add extra olive oil between batches as needed.

5
5

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second medium bowl, combine shredded cabbage mix, a drizzle of vinegar and olive oil. Season with salt and pepper.

6
6

• Spread bases of burger buns with half the dill & parsley mayonnaise and tops with beetroot relish. Top with fritters, bacon and shredded cabbage. • Serve with potato fries and the remaining dill & parsley mayonnaise. Enjoy!