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!
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.
Ingredients
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;)
Utensils
Cooking Steps
• 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!
• 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.
• 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.
• 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!
• 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.
• 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!
