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 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.
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.
Ingredients
1
sweet potato
2
carrot
2 clove
garlic
1 sprig
spring onion
1
cucumber
1 packet
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
Nutritional Values
Utensils
Instructions
• 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.
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, 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.
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 to taste.
• Divide the carrot-ginger fritters and salad between bowls. • Top the fritters with coconut sweet chilli mayonnaise to serve. Enjoy!
