Cheesy Corn Fritter Burger & Potato Fries
with Slaw & Dill-Parsley Mayo
Let’s put a spin on a classic burger by replacing your standard meat patty with a flavour-packed veggie fritter, filled with sweetcorn and melty Cheddar cheese. Stack them high between two buns with a crunchy slaw and herby mayo. Delish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
2 clove
garlic
1
carrot
1 sprig
spring onion
1 tin
sweetcorn
2 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Garlic & Herb Seasoning
2
Burger Bun
(Contains: Milk, Eggs, Gluten(Wheat), Soy, Wheat; May be present: Sesame, Peanuts, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Shredded Cabbage Mix
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Beetroot Relish
Not included in your delivery
olive oil
½ cup
plain flour
(Contains: Gluten; )
2 tbs
milk
(Contains: Milk; )
1
egg
(Contains: Eggs; )
¼ tsp
salt
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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 and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. Grate carrot and squeeze out any excess moisture using a paper towel or clean cloth. • Thinly slice spring onion. Drain sweetcorn.
• In a medium bowl, combine sweetcorn, garlic, carrot, spring onion, shredded Cheddar cheese, the plain flour, milk, garlic & herb seasoning, egg, the salt and a pinch of pepper. Mix well to combine.
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 fritter mixture in batches and flatten 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.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second medium bowl, combine shredded cabbage mix, a drizzle of vinegar and olive oil. Season with salt and pepper.
• Spread bases of burger buns with half the dill & parsley mayonnaise and tops with beetroot relish. Top with fritters and shredded cabbage. • Serve with potato fries and the remaining dill & parsley mayonnaise. Enjoy!
