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Japanese Bacon & Cabbage Fritters

Japanese Bacon & Cabbage Fritters

With Sesame Potato Chunks & Pear Salad

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This fritter dish is our take on the popular Japanese 'as you like' savoury pancake. With crunchy cabbage and crisp bacon in the mix, plus a crisp salad and golden potatoes on the side, this mouth-watering meal will be happily devoured by all!

Allergens:SesameSoyEggGluten

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 knob

ginger

2 clove

garlic

2 bunch

spring onions

1

cucumber

1 packet

diced bacon

(May be present Soy)

1 tub

Japanese dressing

(ContainsSesame, Soy)

1 packet

garlic aioli

(ContainsEgg)

1 bag

shredded cabbage mix

½

pear

1 bag

mixed salad leaves

Not included in your delivery

1

Olive Oil

2

eggs

(ContainsEgg)

¼ cup

plain flour

(ContainsGluten)

2 tsp

soy sauce

(ContainsSoy, Gluten)

1 tsp

rice wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2784 kJ
Fat41.4 g
of which saturates5.6 g
Carbohydrate48.2 g
of which sugars11.7 g
Protein19.9 g
Sodium933 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Add the mixed sesame seeds, a drizzle of olive oil and season with salt and pepper. Toss to coat and bake until tender, 20-25 minutes.

2

While the potato chunks are baking, finely grate the ginger (unpeeled) and garlic. Thinly slice the spring onion. In a small bowl, combine the Japanese dressing and garlic aioli and set aside.

3

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the diced bacon and cook until golden, 4-5 minutes. While the bacon is cooking, combine the eggs, flour and soy sauce in a large bowl. Season with pepper. Whisk with a fork until smooth. Stir through the garlic, ginger, shredded cabbage and spring onion (reserve a pinch for a garnish). When the bacon is cooked, add to the bowl and mix well. TIP: Leave the oil from cooking the bacon in the pan, it will add to the flavour when frying the fritters!

4

Return the frying pan to a medium-high heat, add enough olive oil to coat the base. When the oil is hot, add a large heaped spoonful of the fritter mixture and flatten with a spatula. Cook in batches until golden, 2-3 minutes on each side. Transfer to a plate lined with a paper towel. You should get 3 fritters per person. TIP: Allow the fritters to cook for the time before flipping, this gives them time to set! TIP: Add extra oil as needed so the fritters don't stick.

5

While the fritters are cooking, thinly slice the cucumber and the pear (see ingredients). In a medium bowl, combine the rice wine vinegar with a drizzle of olive oil. Add the mixed salad leaves, cucumber and pear. Toss to coat and season to taste.

6

Divide the Japanese bacon and cabbage fritters, sesame potato chunks and pear salad between plates. Drizzle the Japanese aioli over the fritters and sprinkle with the reserved spring onion.