Mexican Corn Fritters & Sweet Potato Fries
with Smokey Slaw & Lime Sour Cream
Add some heat and zing to juicy corn fritters by lacing the mixture with our Mexican Fiesta spice blend, plus fresh lime zest and coriander. Serve with some equally moreish sides and a dollop of cooling, tangy lime sour cream to tie the components together.
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
sweet potato
½
lime
1 bag
coriander
1 tin
sweetcorn
1 bag
baby spinach leaves
1 bag
slaw mix
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
Light Sour Cream
(Contains Milk;)
1 punnet
snacking tomatoes
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
¼ tsp
salt
½ cup
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries 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.
• Meanwhile, zest lime to get a generous pinch, then slice into wedges. • Halve snacking tomatoes. Roughly chop coriander. Drain sweetcorn. Roughly chop baby spinach leaves.
• In a medium bowl, combine slaw mix, tomatoes, smokey aioli and a drizzle of olive oil. • Season to taste.
• In a second medium bowl, combine lime zest, coriander (reserve a pinch for garnish!), sweetcorn, spinach and Mexican Fiesta spice blend. • Add the salt, the plain flour, the egg and the milk. • Mix well to combine.
• 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 and flatten 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.
• In a small bowl, combine light sour cream and a good squeeze of lime juice. • Divide Mexican fritters, sweet potato fries and smokey slaw between plates. • Garnish with reserved coriander. Serve with lime sour cream and any remaining lime wedges. Enjoy!