Corn, Zucchini, Bacon Fritters & Haloumi Stack
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Corn, Zucchini, Bacon Fritters & Haloumi Stack

Corn, Zucchini, Bacon Fritters & Haloumi Stack

with Roast Sweet Potato Salad

Laced with fresh, fragrant herbs, these sweet-and-savoury fritters are the perfect marriage of flavours and easy cooking techniques. Stack them with squeaky, salty haloumi, plus a drizzle of sweet chilli sauce to tie everything together.

Allergens:
Milk
•Gluten
•Wheat
•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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1 bunch

spring onion

1 bag

coriander

2 clove

garlic

1 tin

sweetcorn

1

carrot

1

zucchini

1 packet

haloumi

(Contains Milk;)

1 sachet

garlic & herb seasoning

1

cucumber

1 bag

mixed salad leaves

1 packet

sweet chilli sauce

1 packet

diced bacon

(May be present: Soy. )

Not included in your delivery

olive oil

½ cup

plain flour

(Contains Gluten, Wheat;)

1

egg

(Contains Egg;)

¼ tsp

salt

¼ tsp

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3308 kJ
Fat39.2 g
of which saturates18.6 g
Carbohydrate65 g
of which sugars31 g
Protein39.4 g
Sodium2615 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 sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

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

2
2

• Meanwhile, thinly slice spring onion. Finely chop coriander (reserve some leaves for garnish!) and garlic. Drain sweetcorn. • Grate carrot and zucchini, then squeeze out any excess moisture using a paper towel. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon until golden, 5-6 minutes. Remove from heat.

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

3
3

• In a medium bowl, combine bacon, spring onion, chopped coriander, garlic, carrot, zucchini, corn, garlic & herb seasoning, the plain flour, egg and the salt.

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, and flatten 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 as needed so the fritters don't stick to the pan!

5
5

• Drain haloumi and pat dry. • Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Meanwhile, roughly chop cucumber. In a second medium bowl, combine the honey, vinegar and a drizzle of olive oil. Season, then add mixed salad leaves, cucumber and roasted sweet potato. Toss to combine.

6
6

• Divide roast sweet potato salad between plates. Layer corn-zucchini and bacon fritters and haloumi to form a stack on each plate. • Drizzle with sweet chilli sauce. Serve sprinkled with reserved coriander to serve. Enjoy!