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Loaded Mexican Corn Fritter Bowl
Loaded Mexican Corn Fritter Bowl

Loaded Mexican Corn Fritter Bowl

with Guac, Tomato Salsa & Sour Cream

Tags:
Chef's Choice
Allergens:
Milk
•Celery

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 Powder

(Contains: Celery;)

1 packet

Coriander

2

Garlic

1

Spring Onion

1 packet

Light Sour Cream

(Contains: Milk;)

1

Tomato

1 tin

Sweetcorn

1

Cucumber

1

Lemon

1 sachet

Mexican Fiesta Spice Blend

Nutritional Values

Calories596 kcal
Energy (kJ)2490 kJ
Fat22.2 g
of which saturates10.2 g
Carbohydrate78 g
of which sugars12.2 g
Dietary Fibre13.6 g
Protein17.2 g
Sodium1440 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

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!

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.

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.

4

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large bowl, combine the sweetcorn, 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!

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.

6

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

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