Carrot-Ginger Fritters & Haloumi
with Asian-Style 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 potato nuggets, and squeaky haloumi 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.
The quantities provided above are averages only.
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
½ sachet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
2
carrot
2 clove
garlic
1 bunch(es)
spring onion
1
cucumber
1 punnet(s)
snacking tomatoes
1 packet
ginger paste
1 bag
salad leaves
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Milk, Soy, Tree Nuts, Sesame.)
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Almond, Macadamia, Walnut, Cashew.)
1 packet
haloumi
(Contains: Milk;)
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
1
Long Chilli
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
5 tbs
plain flour
(Contains: Gluten, Wheat;)
¼ tsp
salt
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Place sweet potato and mixed sesame seeds (see ingredients) 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. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• 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 cherry tomatoes. Thinly slice long chilli (if using).
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, garlic, ginger paste, the plain flour, the salt and a 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. Return frying pan, 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 need.
• While the fritters are cooking, combine salad leaves, cucumber, tomatoes, chilli and slightly cooled sesame sweet potato. • Just before serving, add roasted peanuts and Japanese dressing. Gently toss to coat.
• Divide the carrot- ginger fritters and haloumi between plates and serve with the salad. • Top the fritters with a coconut sweet chilli mayonnaise. Enjoy!
