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Island Bay Corn Fritters

Island Bay Corn Fritters

with Wedges, Pineapple Salsa & Mango Mayo

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Take one part crunchy corn fritters, one part tangy salsa, and a whole lot of tropical island flair to create a delicious weeknight meal everyone will love!

Tags:Veggie
Allergens:MilkGlutenEggs

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 tin

pineapple slices

1 tin

sweetcorn

1

cucumber

1

tomato

½

lemon

1 bunch

coriander

2 bunch

spring onion

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 sachet

mild Caribbean jerk seasoning

1 packet

mango mayonnaise

Not included in your delivery

Olive Oil

½ cup

plain flour

(ContainsGluten)

1

egg

(ContainsEggs)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3314 kJ
Fat31.3 g
of which saturates8.4 g
Carbohydrate71.3 g
of which sugars30.4 g
Protein27.3 g
Sodium1530 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the wedges over an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.

2

While the wedges are cooking, drain the pineapple slices. Drain the sweetcorn. Finely chop the cucumber. Roughly chop the tomato. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the coriander. Thinly slice the spring onion.

3

Heat a large frying pan over a high heat. Cook the pineapple, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly, then roughly chop the pineapple. In a medium bowl, add the cucumber, tomato, a generous squeeze of lemon juice and 1/2 the coriander. Add the pineapple and a drizzle of olive oil, then season with salt and pepper. Toss to coat and set aside.

4

In a large bowl, combine the sweetcorn, shredded Cheddar cheese, mild Caribbean jerk seasoning, plain flour, egg, milk, the salt, lemon zest, spring onion and remaining coriander. 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!

5

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of the fritter mixture to the pan and flatten into a patty using a spatula. Cook, in batches, adding extra olive oil as needed, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel. TIP: Give the fritters time to set before flipping them!

6

Divide the island bay corn fritters, wedges and pineapple salsa between plates. Serve with the mango mayonnaise and any remaining lemon wedges.