Mexican Corn Fritters & Sweet Potato Fries
with Smokey Slaw & Lime Sour Cream
- Eggs
- Gluten
- Wheat
- Milk
- Milk
- May contain traces of allergens
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.
Ingredients
2
sweet potato
½
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
1
olive oil
¼ tsp
salt
½ cup
plain flour
(Contains: Gluten, Wheat)
1
egg
(Contains: Eggs)
2 tbs
milk
(Contains: Milk)
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.
• 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The fritters were widely enjoyed for their lime and coriander notes, though some found them mild or bland even with the spice blend included.
- Ease of prep: Most found this recipe straightforward and quick, though managing three components made it a little more time-consuming than expected.
- Suggestions: Several reviewers found the fritters too thick or doughy; using less flour or adding cheese helped improve the texture and binding. A few noted that using the full amount of Mexican Fiesta spice blend — rather than holding back — made a noticeable difference to flavour.
- Leftovers: The slaw was noted to taste even better the next day, and the fritters reheated well too.
- Portions: The coleslaw was generous — some found it more than enough — while a few felt the sauce could be a little more plentiful.
