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Loaded Mexican Corn Fritters & Guacamole
Loaded Mexican Corn Fritters & Guacamole

Loaded Mexican Corn Fritters & Guacamole

with 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:
Veggie
Spicy
Allergens:
Milk
Gluten
Eggs

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

1

Cucumber

1

Lemon

1 sachet

Mexican Fiesta Spice Blend

1 tin

Sweetcorn

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

½ cup

plain flour (or gluten-free plain flour)

(Contains: Gluten; May be present: Wheat.)

1 piece

egg

(Contains: Eggs;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)3860 kJ
Calories922 kcal
Fat34.9 g
of which saturates15.9 g
Carbohydrate129 g
of which sugars13.4 g
Dietary Fibre10.2 g
Protein19.9 g
Cholesterol0 mg
Sodium1130 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Large Pan

Cooking Steps

Cook the garlic rice
1

• Finely chop garlic. 
• In a large saucepan, melt the butter with a dash of 
olive oil over a medium heat. Add garlic and cook 
until fragrant, 1-2 minutes. 
• Add basmati rice, the water and a generous pinch 
of salt, stir, then bring to the boil. Reduce heat to 
low and cover with a lid. 
• Cook for 10 minutes, then remove from heat 
and keep covered until rice is tender and 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 spring onion. 
• Roughly chop coriander. 
• Finely chop tomato and cucumber. 
• Drain sweetcorn.
• Cut lemon into wedges. 
• In a medium bowl, combine 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

• Scoop out flesh of avocado and place in a second 
medium bowl. Roughly mash with the back of a fork. 
• Add a squeeze of lemon juice. Season to taste, 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 
sweetcorn, Cheddar cheese, spring onion, 
coriander, Mexican Fiesta spice blend, stock 
concentrate, the 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 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 rice between bowls. 
• Top with the loaded Mexican corn fritters, 
guacamole, tomato salsa and light sour cream. 
• Serve with any remaining lemon wedges. Enjoy! 

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