Middle Eastern Carrot & Corn Fritters
with Roasted Potato 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 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!
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
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
2 bunch
spring onion
1
carrot
1 clove
garlic
1
tomato
1 bag
coriander
1 bag
Mixed Salad Leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1 tin
sweetcorn
1 sachet
Middle Eastern Seasoning
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
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato and mixed sesame seeds on a lined oven tray, drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, thinly slice spring onion. Finely chop garlic. Roughly chop tomato and coriander. Grate the carrot. Drain the sweetcorn.
• Squeeze out excess moisture from carrot using a paper towel or clean cloth. • In a medium bowl, add carrot, sweetcorn, Middle Eastern seasoning, coriander, spring onion, garlic, the plain flour, egg and 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 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 fritter mixture and cook in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Give the fritters time to set before flipping them, adding extra oil as needed between batches.
• In a large bowl, combine mixed salad leaves, tomato, roasted potato and a drizzle of red wine vinegar and olive oil. Season to taste.
• Divide Middle Eastern carrot and corn fritters between plates. • Serve with roasted potato sesame salad and a dollop of garlic aioli. Enjoy!