Asian-Style Carrot & Ginger Fritters
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Asian-Style Carrot & Ginger Fritters

Asian-Style Carrot & Ginger Fritters

with Sweet Potato Salad & Coconut Sweet Chilli Mayo

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 sweet 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.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Veggie
Climate Superstar
Allergens:
Egg
Gluten
Peanut
Sesame
Soy

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

2

carrot

2 clove

garlic

1 sprig

spring onion

1

cucumber

1 punnet

Snacking Tomatoes

1 sachet

Southeast Asian Spice Blend

1 packet

ginger paste

1 packet

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-style dressing

(Contains Sesame, Soy;)

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

⅓ cup

plain flour

(Contains Gluten;)

¼ tsp

salt

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Nutritional Values

Energy (kJ)2376 kJ
Fat36.3 g
of which saturates4.2 g
Carbohydrate47.4 g
of which sugars19 g
Protein13.7 g
Sodium1094 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

TIP: Removing excess liquid from the carrot will help the fritters crisp up in the pan.

3
3

• In a medium bowl, whisk the egg. • Add carrot, spring onion, Southeast Asian spice blend, garlic, ginger paste, the plain flour, 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.

4
4

• 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.

TIP: Add extra oil between batches as needed.

5
5

• 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.

6
6

• Divide the carrot-ginger fritters and salad between bowls. • Top the fritters with coconut sweet chilli mayonnaise to serve. Enjoy!