Cheesy Mumbai Bacon Fritters & Potato Toss
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Cheesy Mumbai Bacon Fritters & Potato Toss

Cheesy Mumbai Bacon Fritters & Potato Toss

with Mint Yoghurt & Pepitas

Jazz up juicy corn fritters by lacing the mixture with our Mumbai spice blend and a sprinkle of shredded Cheddar. Serve with a brown mustard seed-adorned potato toss, plus a creamy, refreshing yoghurt and you'll have turned a breakfast dish into a delightful dinner.

Allergens:
Gluten
•Wheat
•Egg
•Milk

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
DifficultyMedium

Ingredients

Serving amount

2

potato

1 sachet

brown mustard seeds

(Contains Gluten, Wheat;)

1 tin

sweetcorn

1

carrot

1 bag

baby spinach leaves

1

brown onion

1 packet

pepitas

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 bag

mint

1 packet

diced bacon

(May be present: Soy. )

1

lime

1 sachet

mild North Indian spice blend

(Contains Milk;)

1 sachet

Mumbai spice blend

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

½ cup

plain flour

(Contains Gluten, Wheat;)

2 tbs

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)2885 kJ
Fat27.7 g
of which saturates10.2 g
Carbohydrate70.9 g
of which sugars24.8 g
Protein34.9 g
Sodium1593 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with brown mustard seeds and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the potato between two trays.

2
2

• Meanwhile, drain sweetcorn. Grate carrot, squeezing out any excess moisture with a paper towel or clean cloth. • Thinly slice brown onion. • Slice lime into wedges.

TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • In a medium bowl, combine the egg, diced bacon, sweetcorn, carrot, onion, Mild North Indian spice blend, Mumbai spice blend, shredded Cheddar cheese, the plain flour and the milk.

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 olive oil between batches as needed.

5
5

• While the fritters are cooking, pick and finely slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt. Season to taste. Set aside. • To the roast potato tray, add baby spinach leaves and a squeeze of lime juice. Toss to coat. Season to taste.

6
6

• Divide cheesy Mumbai corn and bacon fritters and potato toss between plates. Sprinkle with pepitas. • Serve with mint yoghurt and any remaining lime wedges. Enjoy!