Keep your eyes on your fritters when this meal hits the table, because with the incredibly tasty combo of makrut lime leaves, Southeast Asian spices and crushed peanuts they're ripe for the thieving!
Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's kumara was in short supply, so we've replaced it with potato. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
baby spinach leaves
makrut lime leaves
sweet chilli sauce
Japanese dressing(ContainsSesame, Soy)
Southeast Asian spice blend
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack until tender, 25-30 minutes.
While the fries are baking, roughly chop the baby spinach leaves. Pick and thinly slice the mint leaves. Zest the lemon to get a generous pinch, then slice into wedges. Destem the makrut lime leaves, then very finely chop. TIP: The makrut lime leaves are fibrous so you want to cut them very finely! Drain the sweetcorn. In a medium bowl, combine the sweet chilli sauce, lemon zest and a good squeeze of lemon juice.
In a medium bowl, add the mayonnaise (see ingredients list), Japanese dressing, a good squeeze of lemon juice and a pinch of salt and pepper. Add the slaw mix and mint (reserve some for garnish) and just before serving, toss to coat.
In a medium bowl, combine the drained sweetcorn, makrut lime leaves, chopped baby spinach, crushed peanuts, Southeast Asian spice blend, the salt, plain flour, egg and milk. Mix well to combine.
In a large frying pan, heat enough olive oil to coat the base of the pan over a medium high heat. When the oil is hot, take a spoonful of the fritter mixture and add to the pan. Repeat with the some of the remaining mixture, without crowding the pan. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel and repeat to use up all the fritter mixture, adding extra olive oil as needed. You should get 3-4 fritters per person.
Divide the fries, creamy slaw and Asian fritters between plates. Serve with the sweet chilli dipping sauce and any remaining lemon wedges. Garnish with the reserved mint.