Corn Fritter 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 veggie fritter, filled with sweetcorn and melty Cheddar cheese. Stack them high between two buns with a crunchy slaw and herby mayo. Delish!
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
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
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)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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 medium bowl, combine sweetcorn, garlic, carrot, spring onion, shredded Cheddar cheese, the plain flour, milk, garlic & herb seasoning, the 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!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • 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.
• 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.
• Spread burger bun bases with half the dill & parsley mayonnaise. Top with fritters, shredded cabbage and beetroot relish. • Serve with potato fries and the remaining dill & parsley mayonnaise. Enjoy!