These merry and bright fritters are both crunchy and sweet, and they're off set perfectly by an A-team of golden bacon, tangy sour cream and chilli jam. We bet this Christmas breakfast will be devoured in record time!
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
1
carrot
1 tin
sweetcorn
1 bunch
spring onion
2
radish
1 packet
roasted almonds
(Contains: Almond; )
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
diced bacon
1 bag
Mixed Salad Leaves
1 packet
Chilli Jam
(Contains: Sulphites; )
1 packet
sour cream
(Contains: Milk; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
olive oil
½ cup
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
2 tbs
milk
(Contains: Milk; )
1 drizzle
white wine vinegar
• Grate carrot. Drain sweetcorn. Thinly slice spring onion. Trim and thinly slice radish. • Roughly chop roasted almonds
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a medium bowl and allow to cool
• To the bowl with the cooked bacon, add carrot, sweetcorn, spring onion, garlic & herb seasoning, chicken-style stock powder, shredded Cheddar cheese, the plain flour, egg and milk. Mix well to combine.
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!
• Wipe out the frying pan and return to medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of fritter mixture in batches, and flatten into patties using a spatula (3-4 per person). • Cook until golden, 3-4 minutes each side (don't flip too early!) Transfer to a paper towel-lined plate.
TIP Add extra oil if needed to ensure the fritters don’t stick to the bottom of the pan.
• In a medium bowl, combine mixed salad leaves, radish, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide corn and bacon fritters between plates. Dollop with chilli jam and sour cream. • Sprinkle with almonds and serve with radish salad. Enjoy!