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Loaded Mexican Bacon & Corn Fritters
Loaded Mexican Bacon & Corn Fritters

Loaded Mexican Bacon & Corn Fritters

with Guacamole, Rice & Tomato Salsa

These gloriously bright fritters are both crunchy and sweet and they’re offset perfectly by an A-team of tangy sour cream, guacamole and zesty salsa. If you fancy it, you could also break out your favourite hot sauce for these bad boys!

Tags:
Spicy
Allergens:
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

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1

Avocado

1 sachet

Vegetable Stock Pot

1 packet

Coriander

2

Garlic

1

Spring Onion

1 packet

Light Sour Cream

(Contains: Milk;)

1

Tomato

90 g

Diced Bacon

(May be present: Soy, Milk.)

1

Cucumber

1

Lemon

1 sachet

Mexican Fiesta Spice Blend

1 tin

Sweetcorn

Nutritional Values

Calories647 kcal
Energy (kJ)2710 kJ
Fat24.5 g
of which saturates11.4 g
Carbohydrate78.4 g
of which sugars12.6 g
Dietary Fibre9.2 g
Protein20.3 g
Sodium1520 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

Cook the garlic rice
1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Get prepped
2

While the rice is cooking, thinly slice the spring onion. Roughly chop the coriander. Finely chop the tomato and cucumber. Cut the lemon into wedges. Drain the sweetcorn. In a medium bowl, combine the tomato and cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. Set aside.

Make the guacamole
3

In a second medium bowl, scoop out the flesh of the avocado and roughly mash with the back of a fork. Add a squeeze of lemon juice. Season, then mix well. Set aside.

Make the fritter mixture
4

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large bowl, combine the sweetcorn, diced bacon, shredded Cheddar cheese, spring onion, coriander, Mexican Fiesta spice blend, vegetable stock powder, plain flour, egg 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!

Cook the fritters
5

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, add heaped tablespoons of the 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 plate lined with paper towel. You should get 3-4 fritters per person. TIP: Add extra olive oil between batches as needed.

Finish & serve
6

Divide the garlic rice between bowls. Top with the bacon and corn fritters, guacamole, tomato salsa and light sour cream. Serve with any remaining lemon wedges. Enjoy!

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