Baked Bacon & Parmesan Fritters

Name: Baked Bacon & Parmesan Fritters with Radish Salad & Mayo
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 packet diced bacon; 1 courgette; 1 tin sweetcorn; 1 sachet Garlic & Herb Seasoning; 1 egg; 1 cucumber; 2 radish; 1 drizzle white wine vinegar; 1 bag Mixed Salad Leaves; 1 packet mayonnaise; 1 packet Grated Parmesan Cheese; ¼ cup plain flour

with Radish Salad & Mayo

Get up to $175 off

You can never stop at only one fritter, they should always come in pairs or threes or fours! Hidden bits of bacon and buried in a cheesy veggie mixture, cooked to golden perfection. Dip them in the drizzled Hollandaise for an extra bite of flavour, then dig in, we know you’ll be coming back for more.

Allergens:

Eggs

•Milk

•Gluten

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

diced bacon

courgette

1 tin

sweetcorn

1 sachet

Garlic & Herb Seasoning

cucumber

radish

1 bag

Mixed Salad Leaves

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

egg

(Contains: Eggs; )

1 drizzle

white wine vinegar

¼ cup

plain flour

(Contains: Gluten; )

Nutrition Values

Energy (kJ)2753 kJ

Fat31.5 g

of which saturates9.8 g

Carbohydrate61.7 g

of which sugars19 g

Protein28.5 g

Sodium1303 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Grate courgette, then squeeze out any excess moisture using paper towel (this will help the fritters crisp up in the pan!). Drain the sweetcorn.

• In a medium bowl, combine bacon, sweetcorn, courgette, grated Parmesan cheese, garlic & herb seasoning, the egg and the plain flour. Add a pinch of pepper, then mix well to combine. • Drizzle (or spray) a second lined oven tray generously with olive oil. Using your hands, shape heaped spoonfuls of fritter mixture into balls (3-4 per person), then place on the oven tray. • Flatten each fritter with a spatula until 1cm-thick. Drizzle fritters generously with olive oil. Bake until golden, 8-10 minutes.

TIP: Lift out some of the fritter mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!

• While the fritters are baking, roughly chop cucumber and radish. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season, then add mixed salad leaves, cucumber and radish. Toss to combine.