Extra Cheesy Mumbai Corn Fritters & Potato Toss
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Extra Cheesy Mumbai Corn Fritters & Potato Toss

Extra Cheesy Mumbai Corn Fritters & Potato Toss

with Potato-Cauliflower Toss & Mint Yoghurt

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

Tags:
Veggie
•Over 30g protein
Allergens:
Egg
•Gluten
•Wheat
•Milk

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Brown Mustard Seeds

(Contains Wheat, Gluten;)

1

Carrot

1

Brown Onion

1

Lime

1

Pepitas

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

1

Mumbai Spice Blend

2

Cheddar Cheese

(Contains Milk;)

1

Mint

1

Greek-Style Yoghurt

(Contains Milk;)

1

Cauliflower

2

Garlic

1

Baby Spinach Leaves

1

Sweetcorn

Not included in your delivery

olive oil

1

eggs

(Contains Egg;)

plain flour

(Contains Gluten, Wheat;)

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)2909 kJ
Calories695 kcal
Fat27.9 g
of which saturates11.7 g
Carbohydrate73.8 g
of which sugars25.3 g
Dietary Fibre17.5 g
Protein32.6 g
Sodium1077 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks and cauliflower into small florets. • Place potato and cauliflower 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

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

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

3

• In a medium bowl, combine the egg, sweetcorn, carrot, onion, garlic, Mumbai spice blend, Cheddar cheese, the plain flour and 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

• 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

• 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

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