HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Corn & Kaffir Lime Fritters
Asian Corn & Kaffir Lime Fritters

Asian Corn & Kaffir Lime Fritters

with Sweet Potato Fries & Sweet Chilli Dipping Sauce

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Keep your eyes on your fritters when this meal hits the table, because with the incredibly tasty combo of kaffir lime leaves, Southeast Asian spices and crushed peanuts they're ripe for the thieving!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 bag

baby spinach leaves

1 bunch


1 unit


2 leaves

kaffir lime leaves

1 tin


1 tub

sweet chilli sauce

½ packet



1 tub

Japanese dressing

(ContainsSesame, Soy)

1 bag

slaw mix

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

½ tsp


½ cup

plain flour (or gluten-free plain flour)


1 unit



2.5 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3290 kJ
Fat25 g
of which saturates3.2 g
Carbohydrate106 g
of which sugars34.4 g
Dietary Fibre0 g
Protein26 g
Cholesterol0 mg
Sodium2400 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place the sweet potato on the oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.


While the fries are baking, roughly chop the baby spinach leaves. Pick and thinly slice the mint leaves. Zest the lemon to get a generous pinch, then slice into wedges. Remove the centre veins from the kaffir lime leaves, then very finely chop. TIP: Kaffir lime leaves are fibrous so you want to cut them thinly! Drain the sweetcorn. In a medium bowl, combine the sweet chilli sauce, lemon zest and a good squeeze of lemon juice.


In a medium bowl, combine the mayonnaise (see ingredients list), Japanese dressing, a good squeeze of lemon juice and a pinch of salt and pepper. Add the slaw mix and mint (reserve some for garnish). Just before serving, toss to coat.


In a medium bowl, combine the drained sweetcorn, kaffir lime, baby spinach, crushed peanuts, Southeast Asian spice blend, the salt, plain flour, egg and milk. Combine well.


In a large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, take a spoonful of the fritter mixture and add to the pan. Repeat with some of the remaining mixture, without crowding the pan. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture, adding extra oil to the pan as needed. You should get 3-4 fritters per person.


Divide the sweet potato fries, creamy slaw and Asian fritters between plates. Serve with the sweet chilli dipping sauce and any remaining lemon wedges. Garnish with the reserved mint.