Golden Corn & Carrot Fritters
with 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!
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
1 tin
sweetcorn
1
carrot
2 bunch(es)
spring onion
1
cucumber
1 sachet
vegetable stock powder
1 sachet
Garlic & Herb Seasoning
1 bag
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Pumpkin Seeds (Pepitas)
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
½ cup
plain flour
(Contains Gluten; )
2 tbs
milk
(Contains Milk; )
1
egg
(Contains Egg; )
½ tsp
honey
1 drizzle
vinegar (balsamic or white wine)
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 and cucumber. • 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, 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 mixed salad leaves, cucumber, toasted pumpkin seeds, the honey and a drizzle of vinegar and olive oil. Season to taste.
• Divide roasted potatoes, mixed salad and corn and carrot fritters between plates. • Serve with dill & parsley mayonnaise. Enjoy!