Miso Corn Fritters & Snow Pea Salad
with Sesame Sweet Potato Fries
From the crisp fritters and fragrant fries, to the textural treat of a salad and creamy mayo, this plate is so full of flavour, you’ll be hard-pressed on what to start eating first.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
sweet potato
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bunch
spring onion
1
carrot
2 clove
garlic
1
apple
1 bag
snow peas
1 bag
coriander
½
long red chilli
1 tin
sweetcorn
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
miso paste
(Contains: Soy, Gluten, Wheat;)
1 bag
mixed salad leaves
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
2 tbs
milk
(Contains: Milk;)
½ cup
plain flour (or gluten-free plain flour)
(Contains: Gluten;)
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle with the mixed sesame seeds. Toss to coat, then bake until tender, 20-25 minutes.
TIP: If your oven tray is getting crowded, divide the fries between two trays.
While the fries are baking, thinly slice the spring onion. Grate the carrot, then squeeze out any excess moisture with a paper towel. Finely chop the garlic. Slice the apple into thin sticks. Trim the snow peas. Roughly chop the coriander. Thinly slice the red chilli (if using). Drain the sweetcorn.
In a medium bowl, add the miso paste and egg. Mix well to combine. Add the carrot, sweetcorn, coriander, spring onion, garlic, red chilli (if using), plain flour and milk. Season, then mix well to combine.
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!
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook heaped tablespoons of the fritter mixture, in batches, until golden, 3-4 minutes each side (don't flip too early!). Transfer to a plate lined with paper towel.
TIP: Add extra oil between batches as needed.
When the fritters are almost done, combine the Japanese dressing, mixed salad leaves, apple and snow peas in a medium bowl. Toss to coat.
Divide the miso corn fritters, snow pea salad and sesame sweet potato fries between plates. Drizzle the mayonnaise over the fritters to serve.
