Mexican Corn Fritters & Sweet Potato Fries

Name: Mexican Corn Fritters & Sweet Potato Fries with Smokey Slaw & Lime Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 2 sweet potato; ½ lime; 1 bag coriander; 1 tin sweetcorn; 1 bag baby spinach leaves; 1 bag slaw mix; 1 packet smokey aioli; ¼ tsp salt; ½ cup plain flour; 1 egg; 2 tbs milk; 1 packet Light Sour Cream; 1 punnet snacking tomatoes; 1 sachet Mexican Fiesta spice blend

with Smokey Slaw & Lime Sour Cream

Up to 180$ + Free Treats / Extras for Life

Add some heat and zing to juicy 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 dollop of cooling, tangy lime sour cream to tie the components together.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Climate Superstar

•Veggie

•Spicy

Allergens:

Eggs

•Gluten

•Wheat

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

lime

1 bag

coriander

1 tin

sweetcorn

1 bag

baby spinach leaves

1 bag

slaw mix

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

1 packet

Light Sour Cream

(Contains: Milk;)

1 punnet

snacking tomatoes

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

¼ tsp

salt

½ cup

plain flour

(Contains: Gluten, Wheat;)

egg

(Contains: Eggs;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)2689 kJ

Fat29.3 g

of which saturates7.1 g

Carbohydrate70.7 g

of which sugars26.5 g

Protein18.3 g

Sodium1479 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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.

• 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.

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!