Take all the great flavours of a burrito bowl and pack them into these crispy golden patties. With a charred corn salad and potato fries, you can’t go wrong!
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.
chickpeas(May be present Gluten, Lupin, Soy)
Tex-Mex spice blend(May be present Gluten)
mixed salad leaves
smokey aioli(ContainsEggMay be present Milk)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. While the corn is cooking, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Finely chop the coriander. Finely slice the spring onions. Drain and rinse the chickpeas. Slice the lime (see ingredients list) into wedges.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
In a medium bowl, combine the drained chickpeas and egg. Mash with a potato masher until the chickpeas are broken up. Add the garlic, grated carrot, coriander (reserve a pinch for garnish!), spring onion, Tex-Mex spice blend, plain flour, the salt, fine breadcrumbs and combine until the mixture is sticking together. Using damp hands, form a large spoonful of the mixture into a ball, then flatten into a 1cm-thick patty. Repeat with the remaining mixture, you should get 3-4 patties per person.
Return the pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the chickpea patties and cook until golden, 2-3 minutes each side. Add more olive oil to the pan if needed.
While the patties are cooking, roughly chop the cucumber and tomato. Add a small drizzle of olive oil and a pinch of salt and pepper to the bowl of sweetcorn. Add the mixed leaves, cucumber and tomato to the bowl and toss to coat, then add a good squeeze of lime juice. Toss to combine.
Divide the fries, Mexican chickpea patties and charred corn salad between plates. Serve with the smokey aioli and remaining lime wedges. Garnish with the reserved coriander.
TIP: For the low-calorie option, serve with 1/2 the smokey aioli.