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Loaded Mexican Corn Fritter Bowl

Loaded Mexican Corn Fritter Bowl

with Guac & Sour Cream

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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!

Allergens:MilkGlutenEgg

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

basmati rice

1 unit

tomato

1 unit

cucumber

1 bunch

spring onions

1 bunch

coriander

½ unit

lime

1 tin

sweetcorn

1 unit

avocado

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 packet

sour cream

(ContainsMilk)

1 cube

vegetable stock

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

½ cup

plain flour

(ContainsGluten)

1 unit

egg

(ContainsEgg)

2 tbs

milk

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4100 kJ
Fat46.3 g
of which saturates21.4 g
Carbohydrate106 g
of which sugars14.7 g
Dietary Fibre0 g
Protein28.5 g
Cholesterol0 mg
Sodium1500 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic (reserve a pinch for the guacamole) and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and 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!

2

While the rice is cooking, thinly slice the spring onion. Roughly chop the coriander. Finely chop the tomato and cucumber. Zest the lime (see ingredients list) to get a good pinch, then cut into wedges. Drain the sweetcorn. In a small bowl, combine the tomato, cucumber, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and, just before serving, stir to combine.

3

Scoop the flesh of the avocado into a medium bowl and roughly mash with the back of a fork. Add a squeeze of lime juice, the reserved garlic and a good pinch of salt and pepper. Mix well, then set aside.

4

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a second medium bowl, combine the sweetcorn, shredded Cheddar cheese, lime zest, spring onion, coriander, Mexican Fiesta spice blend, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people), 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!

5

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, take a heaped tablespoon of the fritter mixture and add to the pan. Repeat with the some of the remaining mixture, without crowding the pan. Cook until golden and cooked through, 4-5 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture, adding extra oil as needed. You should get 4-5 fritters per person.

6

Divide the garlic rice between bowls and top with the corn fritters, guacamole, tomato salsa, sour cream and the remaining lime wedges.