Cheesy Chorizo & Sweet Potato Fritters
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Chorizo & Sweet Potato Fritters

Cheesy Chorizo & Sweet Potato Fritters

with Fresh Salad

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
Egg

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
DifficultyEasy

Ingredients

Serving amount

400 g

sweet potato

1

carrot

1 block

mozzarella cheese

(Contains Milk;)

1 bunch

coriander

1

chorizo

(May be present: Milk, Soy. )

1 sachet

smoked paprika

20 g

Dijon mustard

1 bag

mixed salad leaves

1 tub

Greek-style yoghurt

(Contains Milk;)

1

cucumber

Not included in your delivery

2 tbs

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

2 tsp

balsamic vinegar

olive oil

sideBannerName

Nutritional Values

per serving
Calories2970 kcal
Energy (kJ)0 kJ
Fat42.8 g
of which saturates15.1 g
Carbohydrate44.9 g
of which sugars20.5 g
Dietary Fibre0 g
Protein32.5 g
Cholesterol0 mg
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

Instructions

GET PREPPED
1

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.

PREP THE FRITTER MIXTURE
2

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.

FORM THE FRITTERS
3

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).

COOK THE FRITTERS
4

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.

MAKE THE SALAD
5

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.

SERVE UP
6

Divide the cheesy chorizo and sweet potato fritters between plates. Serve with the fresh salad and a dollop of Greek yoghurt on the side.