Middle Eastern-Spiced Corn Fritters
with Roast Potato, Golden Goddess Salad & Almonds
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.
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.
2
potato
1 tin
sweetcorn
1 sprig
spring onion
1 bag
mint
1 sachet
ras el hanout
(ContainsGlutenMay be present Sulphites)1 sachet
chermoula spice blend
(ContainsSulphites)1 sachet
vegetable stock powder
1 punnet
cherry/snacking tomatoes
½ head
cos lettuce
1 packet
golden goddess dressing
(ContainsSesame)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
(ContainsMilk)Not included in your delivery
olive oil
½ cup
plain flour
(ContainsGluten)1
egg
(ContainsEgg)2 tbs
milk
(ContainsMilk)
• 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!