Loaded Spiced Wedges
with Caramelised Onion & Mashed Avocado
Everyone loves potato wedges, that’s why we turned them into a hearty vegetarian meal. To make it work, we enlisted a few flavour-packed helping hands – beans, corn, caramelised onions and smashed avocado, plus a scattering of melted cheese. Now, it’s time to move wedges from the side to the main part of your plate!
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 unit
potato
½ sachet
Creole spice blend
1 unit
corn
(May be present Milk, Soy, Sesame. )
1 unit
onion
1 unit
tomato
½ tin
red kidney beans
1 bunch
coriander
1 unit
lime
1 block
Cheddar cheese
(Contains Milk; )
1 unit
avocado
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
4 tsp
balsamic vinegar
2 tsp
water
1.5 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the Creole spice blend (see ingredients list) and season with a pinch of salt and pepper. Toss to coat. Place the corn on the same oven tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, or until the potatoes are nearly tender and the corn is bright yellow (the potatoes will continue cooking in step 4!)
While the potatoes are roasting, thinly slice the red onion. In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook for 5-6 minutes, stirring regularly until softened. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook for a further 3-5 minutes or until dark and sticky. Set aside.
Finely chop the tomato. Roughly chop the coriander. Slice the lime into wedges. Drain and rinse the red kidney beans (see ingredients list). Grate the Cheddar cheese.
Remove the oven tray with the potatoes and corn after 20 minutes. Transfer the corn to a plate and set aside. Sprinkle the red kidney beans and Cheddar cheese over the potatoes and bake for a further 5 minutes, or until the potatoes are tender and the cheese is melted.
While the cheese is melting, scoop out the avocado flesh using a spoon. In a medium bowl, mash the avocado flesh with a squeeze of lime juice and a drizzle of olive oil until smooth. Season to taste with salt and pepper. When the corn is cool enough to handle, slice the kernels from the cob.
Divide the cheesy wedges between plates and top with the caramelised onions, mashed avocado and Greek yoghurt. Sprinkle with the corn kernels, tomato and coriander. Serve with the remaining lime wedges.