Middle Eastern-Spiced Corn Fritters
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Middle Eastern-Spiced Corn Fritters

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.

Tags:
Veggie
Allergens:
Gluten
•Wheat
•Egg
•Milk
•Sesame
•Almond

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 tin

sweetcorn

1 sprig

spring onion

1 bag

mint

1 sachet

chermoula spice blend

1 sachet

vegetable stock powder

1 punnet

snacking tomatoes

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 packet

Cheddar cheese

(Contains Milk;)

½ head

baby cos lettuce

Not included in your delivery

olive oil

½ cup

plain flour

(Contains Gluten, Wheat;)

1

eggs

(Contains Egg;)

2 tbs

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)3168 kJ
Fat29.3 g
of which saturates7.1 g
Carbohydrate89.6 g
of which sugars14.7 g
Protein28.8 g
Sodium1709 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Large Frying Pan

Cooking Steps

1
1

• 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.

2
2

• Meanwhile, drain sweetcorn. Thinly slice spring onion. Pick and roughly chop mint leaves. • In a medium bowl, combine corn, spring onion, mint, shredded Cheddar cheese, the plain flour and chermoula spice blend. Add the egg, 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!

3
3

• 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 the 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

4
4

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

5
5

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

6
6

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