Japanese-Style Bacon & Cabbage Fritters
with Sesame Potato Chunks & Pear Salad
Fritters are naturally packed with all the goodies and these are no exception, with cabbage, ginger, soy sauce and bacon they are very hard to resist. We recommend giving in and devouring them, trust us they’re worth it!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
3
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
2 bunch
spring onion
1
pear
1 packet
diced bacon
1 packet
garlic aioli
(Contains Egg, Soy; )
1 bag
Shredded Cabbage Mix
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
2
radish
1 bag
salad leaves
2 clove
garlic
1 packet
Japanese Dressing
(Contains Sesame, Soy; )
Not included in your delivery
1
olive oil
2
eggs
(Contains Egg; )
¼ cup
plain flour
(Contains Gluten; )
2 tsp
soy sauce
(Contains Gluten, Soy; )
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato, mixed sesame seeds, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• While the potatoes are baking, finely chop garlic. Thinly slice spring onion. Thinly slice pear into wedges. • In a small bowl, combine Japanese dressing and garlic aioli. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon until golden, 4-5 minutes. • Meanwhile, add the eggs, plain flour, soy sauce and a pinch of pepper to a medium bowl. Whisk with a fork until smooth. • Stir through garlic, shredded cabbage mix, ginger paste and spring onion (reserve a pinch for garnish). • When the bacon is cooked, add to the bowl and mix well.
TIP: Leave the residual oil from the bacon in the pan – it will add to the flavour when cooking the fritters!
• Return the frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, add 1/4 cup of the fritter mixture and flatten with a spatula (3-4 per person). • Cook in batches, until golden, 2-3 minutes each side. Transfer to a paper towel-lined plate.
TIP: Allow the fritters to set before flipping, adding extra oil between batches if needed.
• While the fritters are cooking, thinly slice radish. • In a second medium bowl, combine a drizzle of rice wine vinegar and olive oil. • Add salad leaves, pear and radish. Toss to coat and season to taste.
• Divide Japanese-style bacon and cabbage fritters, sesame potato chunks and pear salad between plates. • Drizzle Japanese aioli over fritters and garnish with reserved spring onion to serve. Enjoy!