Cheesy Chorizo & Sweet Potato Fritters

Name: Cheesy Chorizo & Sweet Potato Fritters with Fresh Salad
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: 400 g sweet potato; 1 carrot; 1 block mozzarella cheese; 1 bunch coriander; 1 chorizo; 2 tbs plain flour; 1 egg; 1 sachet smoked paprika; 2 tsp balsamic vinegar; olive oil; 20 g Dijon mustard; 1 bag mixed salad leaves; 1 tub Greek-style yoghurt; 1 cucumber

with Fresh Salad

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What did the carrot say to the chorizo? No, seriously, we don’t know. As soon as we tried these golden cheesy fritters we gobbled them all up and now they ain’t talkin’! Good thing this dish speaks for itself.

Allergens:

Milk

•Gluten

•Wheat

•Eggs

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

400 g

sweet potato

carrot

1 block

mozzarella cheese

(Contains: Milk;)

1 bunch

coriander

chorizo

(May be present: Latte, Soja.)

1 sachet

smoked paprika

20 g

Dijon mustard

1 bag

mixed salad leaves

1 tub

Greek-style yoghurt

(Contains: Milk;)

cucumber

Not included in your delivery

2 tbs

plain flour

(Contains: Gluten, Wheat;)

egg

(Contains: Egg;)

2 tsp

balsamic vinegar

olive oil

Nutritional Values

per serving

Calories2970 kcal

Fat42.8 g

of which saturates15.1 g

Carbohydrate44.9 g

of which sugars20.5 g

Protein32.5 g

Sodium1450 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Cup

•Grater

•Knife

•Large Bowl

•Spoon

•Large Pan

•Paper Towel

•Plate

•Spatula

•Mixing Bowl

Cooking Steps

Grate the sweet potato (unpeeled) until you have 1 cup tightly packed for 2 people/ 2 cups tightly packed for 4 people. Grate the Mozzarella cheese. Finely chop the coriander leaves. Remove and discard the skin from the chorizo and finely chop the chorizo meat. Grate the carrot (unpeeled). Dice the cucumber.

In a large bowl, combine the grated sweet potato, Mozzarella, coriander (1 tbs for 2 people) / 2 tbs for 4 people), chorizo meat, plain flour, egg and smoked paprika. Season with a pinch of salt and pepper and mix well.

Take ¼ cup of the fritter mixture into your hands and pack it tightly until it takes the shape of a fritter. Set the fritter aside. Repeat with the remaining fritter mixture (you should get 3-4 fritters per person).

Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. Add 3-4 fritters to the pan and cook for 3 minutes on each side, or until golden. Set aside on a plate lined with paper towel. Add another dash of olive oil (if needed) to the pan and repeat with the remaining fritters. TIP: Cooking the fritters in two batches gives them enough space to cook evenly.

In a medium bowl, combine the balsamic vinegar, Dijon mustard and a drizzle of olive oil. Season to taste with a pinch of salt and pepper. Just before serving, add the carrot, cucumber and mixed salad leaves and toss to coat.