HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Spiced Corn Fritters
Middle Eastern-Spiced Corn Fritters

Middle Eastern-Spiced Corn Fritters

with Roast Potato, Golden Goddess Salad & Almonds

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Props to our ras el hanout and chermoula spice blends; they're all you need to give tonight's fritters some Middle Eastern vibes. Mint is the other 'secret' ingredient in the fritter mixture, imparting a subtly sweet and refreshing flavour. Round out the dish with roast potato chunks, a simple yet delightful salad, and of course, creamy garlic sauce for some dipping action.

Allergens:GlutenSulphitesEggMilkSesameTree Nuts

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 tin


1 sprig

spring onion

1 bag


1 sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)

1 sachet

chermoula spice blend


1 sachet

vegetable stock powder

1 punnet

cherry/snacking tomatoes

½ head

cos lettuce

1 packet

golden goddess dressing


1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

garlic sauce

(ContainsEgg, Milk, SesameMay be present Tree Nuts)

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

½ cup

plain flour





2 tbs


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3349 kJ
Fat31.5 g
of which saturates8.9 g
Carbohydrate93 g
of which sugars13.8 g
Protein30.3 g
Sodium1855 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the potato between two trays.


• Meanwhile, drain sweetcorn. Thinly slice spring onion. Pick and roughly chop mint leaves. • In a medium bowl, combine corn, spring onion, mint leaves, shredded Cheddar cheese, the plain flour, ras el hanout and chermoula spice blend. Add the egg, the milk, vegetable stock powder and a pinch of pepper. Mix well.

TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!


• 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, flattening 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.


• While the fritters are cooking, halve cherry tomatoes. • Finely shred cos lettuce (see ingredients).


• In a medium bowl, combine cherry tomatoes, cos lettuce and golden goddess dressing. • Season to taste.


• Divide Middle Eastern-spiced corn fritters, roast potato and cherry tomato salad between plates. • Sprinkle with flaked almonds. • Serve with garlic sauce. Enjoy!