Middle Eastern-Spiced Corn Fritters
with Roast Potato, Golden Goddess Salad & Almonds
Props to our ras el hanout and chermoula spice blends; they're all you need to give tonight's fritters some Middle Eastern vibes. Mint is the other 'secret' ingredient in the fritter mixture, imparting a subtly sweet and refreshing flavour. Round out the dish with roast potato chunks, a simple yet delightful salad, and of course, creamy garlic sauce for some dipping action.
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 tin
sweetcorn
1 sprig
spring onion
1 bag
mint
1 sachet
chermoula spice blend
1 sachet
vegetable stock powder
1 punnet
snacking tomatoes
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
Cheddar cheese
(Contains Milk;)
½ head
baby cos lettuce
Not included in your delivery
olive oil
½ cup
plain flour
(Contains Gluten, Wheat;)
1
eggs
(Contains Egg;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• 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, season with salt and 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. Thinly slice spring onion. Pick and roughly chop mint leaves. • In a medium bowl, combine corn, spring onion, mint, shredded Cheddar cheese, the plain flour and chermoula spice blend. Add the egg, milk, vegetable stock powder and a pinch of pepper. Mix well.
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 the 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, halve snacking tomatoes. • Finely shred baby cos lettuce (see ingredients).
• In a medium bowl, combine tomato, cos lettuce and golden goddess dressing. • Season to taste.
• Divide Middle Eastern-spiced corn fritters, roast potato and cherry tomato salad between plates. • Sprinkle over flaked almonds. • Serve with garlic sauce. Enjoy!