Plant-Based Carrot & Bamboo Shoot Fritters
with Asian Mushroom Sauce & Sesame Fries
We know you love our fritters, and we reckon you'll give this plant-based version two thumbs up. The tender bamboo shoots in the fritters complement the Asian-style sauce, which we've spiked with ginger for some zing. Round out the dish with some fragrant sesame fries and a snow pea-studded slaw.
This recipe is under 650kcal per serving.
The recent flooding on the East Coast of Australia has 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!
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 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
carrot
1 tin
bamboo shoots
1 packet
ginger paste
1 sachet
garlic & herb seasoning
1 bag
snow peas
1 bag
shredded cabbage mix
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
1 packet
plant-based shredded Cheddar cheese
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ tsp
salt
3 tbs
plant-based milk
½ cup
plain flour (or gluten-free plain flour)
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt, sprinkle over mixed sesame seeds and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
Grate carrot, then squeeze out any excess moisture using a paper towel. Drain bamboo shoots, then roughly chop. In a small bowl, combine plant-based Asian mushroom sauce, the brown sugar, ginger paste and a splash of water.
TIP: Removing the excess liquid from the carrot will help the fritters crisp up in the pan!
In a large bowl, combine plant-based shredded cheddar cheese, carrot, bamboo shoots, garlic & herb seasoning, plain flour, the salt, plant-based milk and a pinch of pepper.
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!
Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of the fritter mixture and flatten with a spatula. Cook in batches until golden and cooked through, 3-4 minutes each side (don't flip too early!). Transfer to a plate lined with paper towel. You should get 3-4 fritters per person. Wipe out frying pan, then return to medium heat. Cook sauce mixture until bubbling, 30 seconds. Remove from heat.
TIP: Add extra oil if needed to ensure the fritters don’t stick to the bottom of the pan.
While fritters are cooking, trim and thinly slice snow peas, lengthways. In a large bowl, combine snow peas, shredded cabbage mix and Japanese dressing. Season, then toss to coat.
Divide plant-based carrot and bamboo shoot fritters, sesame fries and snow pea slaw between plates. Spoon Asian mushroom sauce over fritters to serve.