Loaded Mexican Bacon & Corn Fritter Bowl
with Garlic Rice, Tomato Salsa & Smokey Aioli
These gloriously bright fritters are both crunchy and sweet, and are set off perfectly by an A-team of tangy smokey aioli, Cheddar cheese and zesty salsa. If you fancy it, you could also break out your favourite hot sauce for these bad boys!
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 clove
garlic
1 packet
basmati rice
1 sachet
vegetable stock powder
2 bunch
spring onion
1
tomato
2
radish
1 tin
sweetcorn
1 packet
diced bacon
1 bag
coriander
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
½ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
2 tbs
milk
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook the garlic until fragrant, 1-2 minutes. • Add basmati rice, vegetable stock powder and the water, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice spring onion. Finely chop tomato and radish. Drain the 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 browned, 3-4 minutes. Remove from heat.
• SPICY! The spice blend is hot, use less if you are sensitive to heat. In a large bowl, combine sweetcorn, bacon, shredded Cheddar cheese, Mexican Fiesta spice blend, the plain flour, egg, the milk, spring onion and a pinch of salt.
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!
• Wipe out the frying pan, then return 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 (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: Add extra olive oil between batches as needed.
• While the fritters are cooking, combine tomato and radish in a medium bowl. • Drizzle with white wine vinegar and olive oil. Season with salt and pepper. Set aside.
• Divide garlic rice between bowls. Top with bacon and corn fritters and tomato salsa. • Tear over coriander and serve with smokey aioli. Enjoy!