This plate of veggie-loaded fritters is so packed with bountiful flavour, you’ll be hard-pressed on what to start eating first. Enjoy the crunch that comes from the slaw as well as the sharp Parmesan fries and the moreish garlic aioli for dipping them in.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your 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
vegetable stock powder
smoked Cheddar cheese(ContainsMilk)
shredded cabbage mix
mustard cider dressing(ContainsSulphites)
grated Parmesan cheese(ContainsMilk)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. In the last 5 minutes of cook time, remove from the oven, sprinkle with grated Parmesan cheese and bake until golden and crispy.
While the fries are baking, grate the carrot. Drain the sweetcorn (see ingredients). Thinly slice the brown onion (see ingredients) and chives. Roughly chop the parsley.
In a medium bowl, combine the sweetcorn, carrot, onion, parsley, barbecue seasoning, vegetable stock powder, smoked Cheddar cheese, the egg, plain flour and the milk. 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!
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, add heaped tablespoons of the fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. You should get 3-4 fritters per person.
TIP: Ensure the fritters are set before flipping, adding extra oil as needed.
Slice the avocado in half, scoop out the flesh and roughly chop. In a second medium bowl, add the shredded cabbage mix, avocado and mustard cider dressing. Season to taste and toss to combine.
Divide the BBQ veggie fritters, extra cheesy fries and avocado slaw between plates. Garnish with the chives and serve with the garlic aioli.