These golden fritters are full of bright and flavoursome ingredients, with a hint of zingy ginger to make your tastebuds sing! Serve with a super satisfying salad, studded with roasted sesame potato nuggets and you have a brand new meal that you'll crave again and again. Don't forget to top the fritters with the tropical mayo before digging in.
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.
1
sweet potato
2
carrot
2 clove
garlic
1 bunch
spring onion
1
cucumber
1 punnet
Snacking Tomatoes
1 packet
ginger paste
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 packet
haloumi
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Japanese dressing
(Contains Sesame, Soy;)
1 sachet
Southeast Asian Spice Blend
olive oil
1
egg
(Contains Egg;)
⅓ cup
plain flour
(Contains Gluten;)
¼ tsp
salt
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Season with salt and pepper and drizzle with olive oil. • Toss to coat, then roast until tender, 20-25 minutes. Set aside to slightly cool.
• Meanwhile, grate carrot, squeezing out any excess moisture using a paper towel. • Finely chop garlic. • Thinly slice spring onion. • Thinly slice cucumber into rounds. • Halve snacking tomatoes. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
TIP: Removing excess liquid from the carrot will help the fritters crisp up in the pan.
• In a medium bowl, whisk the egg. • Add carrot, spring onion, Southeast Asian spice blend, garlic, ginger paste, the plain flour, the salt and a good pinch of pepper. Mix well to combine.
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.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of fritter mixture in batches, flattening with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person. • Drain haloumi and pat dry. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side.
TIP: Add extra oil between batches as needed.
• While the fritters are cooking, in a large bowl, combine baby spinach leaves, cucumber, tomatoes and sweet potato. • Just before serving, add crushed peanuts and Japanese style dressing. Gently toss to coat. Season salad to taste.
• Divide the carrot-ginger fritters, haloumi and salad between bowls. • Top the fritters with coconut sweet chilli mayonnaise to serve. Enjoy!