Cheesy Bacon & Corn Fritters
with Fries, Radish Salad & Herby Mayo
- Eggs
- Soy
- Milk
- Almond
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 tin
Sweetcorn
100 g
Diced Bacon
1
Cucumber
1 sachet
Classic Roast Seasoning
1 packet
Flaked Almonds
(Contains: Almond; )
2 packet
Potato
1
Carrot
1 packet
baby spinach & rocket mix
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
Custom Recipe: If you’ve added diced bacon to your meal, return the frying pan to medium-high heat. Cook bacon, breaking up with a spoon, until browned, 3-4 minutes. Remove from heat.
Custom Recipe: Add the cooked bacon to the fritter mixture.
• Return the frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of the fritter mixture in batches and flatten with a spatula. • Cook until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Allow the fritters to set before flipping. TIP: Add extra oil if needed to ensure the fritters don’t stick to the bottom of the pan.
• While the fritters are cooking, add cucumber and baby spinach & rocket mix to a medium bowl. Drizzle with balsamic vinegar and olive oil. Season and toss to coat.
• Divide cheesy corn fritters, potato fries and cucumber salad between plates. • Garnish with toasted almonds. Serve with dill & parsley mayonnaise to serve. Enjoy!
