Middle Eastern Carrot & Corn Fritters
with Roasted Kumara Sesame Salad & Garlic Aioli
Keep your eyes on your fritters when this meal hits the table because with the incredibly tasty combo of veggies, Middle Eastern spices and garlic aioli they're ripe for the thieving!
This recipe is under 650kcal per serving.
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!
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
1 sachet
mixed sesame seeds
(Contains Sesame; )
2 bunch
spring onion
1
carrot
1 clove
garlic
2
radish
1 bag
herbs
½ tin
sweetcorn
1 bag
Mixed Leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
2
Kumara
1 sachet
Middle Eastern spice blend
Not included in your delivery
olive oil
½ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
2 tbs
milk
(Contains Milk; )
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Peel kumara and cut into bite-sized chunks. Place kumara and mixed sesame seeds on a lined oven tray, drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray, spread out evenly, then roast until tender, 20-25 minutes.
While the kumara is roasting, thinly slice spring onion. Grate carrot. Finely chop garlic. Thinly slice radish. Roughly chop coriander. Drain sweetcorn (see ingredients).
Squeeze out excess moisture from carrot using a paper towel or clean cloth. In a medium bowl, add carrot, sweetcorn, Middle Eastern seasoning, herbs, spring onion, garlic, the plain flour, egg and the milk. Season with pepper and stir well to combine.
TIP: Take out a spoonful of the mixture and see if it holds its shape. If it's too wet, add a little more flour!
Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. When oil is hot, add 1/4 cup of fritter mixture and flatten into a patty using a spatula. Repeat with remaining mixture and cook, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel.
TIP: Give the fritters time to set before flipping them, adding extra oil as needed between batches.
In a large bowl, combine mixed leaves, radish, roasted kumara, and a drizzle of red wine vinegar and olive oil. Season to taste.
Divide Middle Eastern carrot and corn fritters between plates. Serve with sesame roasted kumara salad and garlic aioli.