Cheesy Loaded Mexican Corn Fritter Bowl

Name: Cheesy Loaded Mexican Corn Fritter Bowl with Garlic Rice, Tomato Salsa & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Garlic; 1 packet Smokey Aioli; 1 tin Sweetcorn; 1 sachet Coriander; 1 packet Shredded Cheddar Cheese; 1 sachet Vegetable Stock Powder; 1 Cucumber; 1 sachet Mexican Fiesta Spice Blend; 1 packet Basmati Rice; 2 Spring Onion; 2 Radish

with Garlic Rice, Tomato Salsa & Sour Cream

Get up to $175 off

Tags:

Vegetarian

Allergens:

Eggs

•Soy

•Milk

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Vegetable Stock Powder

Cucumber

1 sachet

Mexican Fiesta Spice Blend

1 packet

Basmati Rice

Spring Onion

Radish

Nutrition Values

Calories554 kcal

Energy (kJ)2320 kJ

Fat19.9 g

of which saturates5.7 g

Carbohydrate77.5 g

of which sugars10.5 g

Dietary Fibre3.6 g

Protein13.2 g

Sodium1300 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.

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook the garlic until fragrant, 1-2 minutes. • Add basmati rice, vegetable stock powder and the water, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, thinly slice spring onion. Slice cucumber into rounds. Finely chop radish. Drain the sweetcorn.

• SPICY! The spice blend is hot, use less if you are sensitive to heat. In a large bowl, combine sweetcorn, shredded Cheddar cheese, Mexican Fiesta spice blend, the plain flour, egg, the milk, spring onion and a pinch of salt.

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!

If you've doubled your shredded Cheddar cheese, add 1/2 to the fritter mixture.

• While the fritters are cooking, combine cucumber and radish in a medium bowl. • Drizzle with white wine vinegar and olive oil. Season with salt and pepper. Set aside.

Sprinkle the remaining Cheddar over the fritters.