Beef Rump & Loaded Mexican Corn Fritters
with Smokey Slaw, Sweet Potato Fries & Lime Sour Cream
Add some heat and zing to juicy beef and corn 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 the components together.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Coriander
1 packet
Baby Spinach Leaves
1 packet
Light Sour Cream
(Contains: Milk;)
300 g
Beef Rump
1 packet
Slaw Mix
2
Sweet Potato
1 sachet
Mexican Fiesta Spice Blend
1
Lime
1
Cucumber
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1
Corn
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. • Season beef rump with salt and pepper.
• In a medium bowl, combine slaw mix, tomatoes, smokey aioli and a drizzle of olive oil. • Season to taste.
• In a second medium bowl, combine 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. TIP: Add extra olive oil between batches as needed.
• Slice beef. • In a small bowl, combine light sour cream and a good squeeze of lime juice. • Divide Mexican beef, fritters, sweet potato fries and smokey slaw between plates. • Garnish with reserved coriander. Serve with lime sour cream and any remaining lime wedges. Enjoy!
