Loaded Mexican Corn & Bacon Fritters
with Smokey Slaw, Sweet Potato Fries & Lime Sour Cream- Milk
- Eggs
- Milk
- May contain traces of allergens
- Soy
Add some heat and zing to juicy corn and bacon fritters by lacing the mixture with our Mexican Fiesta spice blend, plus fresh lime zest and coriander. Serve with some equally moreish sides and a serving of cooling, tangy lime sour cream to tie it all together. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Coriander
1 packet
Baby Spinach Leaves
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Slaw Mix
1 sachet
Mexican Fiesta Spice Blend
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Corn
2
Sweet Potato
1
Lime
1
Cucumber
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
90 g
Diced Bacon
(May be present: Milk, Soy.)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, zest lime to get a generous pinch, then slice into wedges. • Halve snacking tomatoes. Roughly chop coriander. Drain sweetcorn. Roughly chop baby spinach leaves.
• In a medium bowl, combine slaw mix, tomatoes, smokey aioli and a drizzle of olive oil. • Season to taste.
• Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook bacon, breaking up with a spoon, until golden, 4-6 minutes. In a second medium bowl, combine cooked diced bacon, lime zest, coriander (reserve a pinch for garnish!), sweetcorn, spinach and Mexican Fiesta spice blend. • Add the salt, the plain flour, the egg and the milk. • Mix well to combine.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of 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 paper towel-lined plate. You should get 3-4 fritters per person. TIP: Add extra olive oil between batches as needed.
• In a small bowl, combine light sour cream and a good squeeze of lime juice. • Divide Mexican fritters, sweet potato fries and smokey slaw between plates. • Garnish with reserved coriander. Serve with lime sour cream and any remaining lime wedges. Enjoy!
