This plate of veggie-loaded miso fritters is so packed with bountiful flavour, you’ll be hard-pressed on what to start eating first. Enjoy the crunch that comes from the Asian-style salad and the moreish miso dressing slathered over the fritters and sesame fries.
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.
mixed sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
sugar snap peas
long red chilli
Japanese dressing(ContainsSesame, Soy)
mixed salad leaves
roasted peanuts(ContainsPeanutsMay be present Tree Nuts, Milk, Soy, Sesame)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries and mixed sesame seeds on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
While the fries are baking, thinly slice the spring onion. Grate the carrot (unpeeled). Finely chop the garlic. Thinly slice the cucumber into rounds. Trim the sugar snap peas and thinly slice lengthways. Roughly chop the coriander. Drain the sweetcorn. In a small bowl, combine the mayonnaise, 1/2 tsp of the miso paste and the honey. Set aside.
Squeeze out excess moisture from the carrot and add to a medium bowl. Add the remaining miso paste, sweetcorn, coriander, spring onion, garlic, plain flour, egg, milk and the salt. Season with pepper and stir well to combine.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of the fritter mixture to the pan and flatten into a patty using a spatula. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel. Repeat to cook the remaining fritter mixture, adding extra oil as needed. TIP: Give the fritters time to set before flipping them!
In a medium bowl, combine the Japanese dressing, the mixed salad leaves, cucumber and sugar snap peas.
Thinly slice the red chilli (if using). Divide the miso corn fritters between plates. Serve with the sesame fries and the mixed Asian salad. Top with the miso mayo and sprinkle over the red chilli. Garnish with the roasted peanuts.