Spiced Corn & Fetta Fritters
with Sweet Potato Fries & Apple Salad
Make crispy corn fritters even better by adding a handful of fetta cubes to the mixture; they add a little creaminess and get lovely and oozy with the sharp Cheddar in the pan. Serve with oven-baked SP fries and a sweet, tart and peppery salad for some crunch.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Unfortunately, this week’s spinach & rocket mix were in short supply, so some customers will receive salad leaves instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
sweet potato
1 tin
sweetcorn
1
carrot
½
apple
1 sachet
vegetable stock powder
1 packet
fetta cubes
(ContainsMilk)1 bag
salad leaves
1 packet
flaked almonds
(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)1 packet
dill & parsley mayonnaise
(ContainsEggMay be present Tree Nuts)1 sachet
Aussie spice blend
(May be present Gluten)1 packet
shredded Cheddar cheese
(ContainsMilk)Not included in your delivery
olive oil
1
egg
(ContainsEgg)2 tbs
milk
(ContainsMilk)1 drizzle
balsamic vinegar
½ cup
plain flour (or gluten-free plain flour)
(ContainsGluten)
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 toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
While the fries are baking, drain the sweetcorn. Grate the carrot. Thinly slice the apple (see ingredients) into wedges.
In a large bowl, combine the corn, carrot, plain flour, egg, milk, Aussie spice blend, vegetable stock powder, shredded Cheddar cheese and a pinch of pepper. Crumble in the fetta cubes. Mix well to combine.
In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. When the oil is hot, add heaped tablespoons of the fritter mixture, in batches, and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a plate lined with a paper towel. You should get 3-4 fritters per person.
TIP: Add extra oil between batches as needed.
While the fritters are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add the apple and salad leaves. Toss to coat.
Divide the spiced fetta and corn fritters, sweet potato fries and apple salad between plates. Garnish with the flaked almonds and drizzle with the dill & parsley mayonnaise to serve.