From the crisp fritters and fragrant fries, to the peanutty salad and moreish miso mayo, this plate is so full of flavour, you’ll be hard-pressed on what to start eating first.
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
mixed salad leaves
roasted peanuts(ContainsPeanutsMay be present Tree Nuts, Milk, Soy, Sesame)
Japanese dressing(ContainsSesame, Soy)
plain flour (or gluten-free plain flour)(ContainsGluten)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place the fries and mixed sesame seeds on a lined oven tray. 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. Finely chop the garlic. Thinly slice the cucumber. Trim the ends of the sugar snap peas and thinly slice lengthways. Roughly chop the coriander. Thinly slice the red chilli (if using). Drain the sweetcorn. In a small bowl, combine the mayonnaise, honey and 1/2 the miso paste. Set aside.
Squeeze out excess moisture from the carrot. In a medium bowl, combine the carrot, remaining miso paste, sweetcorn, coriander, spring onion, garlic, plain flour, egg, milk and the salt. Season with pepper and stir 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!
In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. Add heaped tablespoons of the fritter mixture, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel.
TIP: Give the fritters time to set before flipping them!
TIP: Add extra oil between batches if needed.
In a medium bowl, combine the Japanese dressing, mixed salad leaves, cucumber and sugar snap peas.
Divide the miso corn fritters, sesame fries and mixed Asian salad between plates. Drizzle with the miso mayo and sprinkle over the red chilli (if using). Serve with the roasted peanuts sprinkled over the salad.