Cheesy Mumbai Corn Fritters & Potato Toss
with Mint Yoghurt & Pepitas
Jazz up juicy corn fritters by lacing the mixture with our Mumbai spice blend and a sprinkle of shredded Cheddar. Serve with a brown mustard seed-adorned potato toss, plus a creamy, refreshing yoghurt and you'll have turned a breakfast dish into a delightful dinner.
This recipe is under 650kcal per serving.
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.
Ingredients
2
potato
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 tin
sweetcorn
1
carrot
1
brown onion
1
lime
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 bag
mint
1 bag
baby spinach leaves
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 sachet
Mumbai spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
½ cup
plain flour
(Contains Gluten, Wheat;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• 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, sprinkle with brown mustard seeds and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, drain sweetcorn. Grate carrot, squeezing out any excess moisture with a paper towel or clean cloth. • Thinly slice brown onion. • Slice lime into wedges.
TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!
• In a medium bowl, combine the egg, sweetcorn, carrot, onion, mild North Indian spice blend, Mumbai spice blend, shredded Cheddar cheese, the plain flour and the milk.
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 medium-high heat. • When oil is hot, add heaped tablespoons of 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.
• While the fritters are cooking, pick and finely slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt. Season to taste. Set aside. • To the roast potato tray, add baby spinach leaves and a squeeze of lime juice. Toss to coat. Season to taste.
• Divide cheesy Mumbai corn fritters and potato toss between plates. Sprinkle with pepitas. • Serve with mint yoghurt and any remaining lime wedges. Enjoy!