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 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!
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
3
potato
1 sachet
black sesame seeds
(Contains Sesame; May be present Milk, Soy, Gluten, Peanut, Tree Nuts. )
2 bunch(es)
spring onion
1
white turnip
1
pear
1 bag
Shredded Cabbage Mix
1 packet
diced bacon
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
salad leaves
2 clove
garlic
1 packet
Yuzu Vinaigrette
(Contains Gluten, Soy; )
1
olive oil
¼ tsp
salt
1
egg
(Contains Egg; )
½ cup
plain flour
(Contains Gluten; )
2 tbs
milk
(Contains Milk; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 drizzle
rice wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato, black 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.
• Meanwhile, finely chop garlic. Thinly slice spring onion and white turnip. Thinly slice pear into wedges. • Roughly chop shredded cabbage mix. In a medium bowl, combine cabbage and the salt. • In a small bowl, combine yuzu vinaigrette and garlic aioli. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • In a second medium bowl, combine the egg, plain flour, milk, soy sauce, garlic, ginger paste, spring onion and a pinch of pepper. • Squeeze out any excess moisture from the cabbage mix using a paper towel or clean cloth, then add to the batter. Stir to combine. • When the bacon is cooked, add to the bowl of fritter mixture 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 heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate.
TIP: Allow the fritters to set before flipping, adding extra oil between batches if needed.
• In a third medium bowl, combine a drizzle of rice wine vinegar and olive oil. • Add salad leaves, pear and turnip. Toss to coat and season to taste.
• Divide Japanese-style bacon and cabbage fritters, sesame potato chunks and pear salad between plates. • Drizzle yuzu and garlic aioli over fritters. Enjoy!