This plate of veggie-loaded miso fritters is so packed with bountiful flavour, you’ll be hard-pressed on what to start eating first. Enjoy the crunch that comes from the Asian-style salad and the moreish miso dressing slathered over the fritters and sesame fries.
Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
mixed sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
miso paste(ContainsGluten, Soy)
Japanese dressing(ContainsSesame, Soy)
long red chilli
roasted peanuts(ContainsPeanutsMay be presentGluten, Tree Nuts, Milk, Soy, Sesame)
sweet chilli sauce
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries and mixed sesame seeds on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut to potato to size so it cooks in time.
While the fries are baking, thinly slice the spring onion. Grate the carrot (unpeeled). Finely chop the garlic. Thinly slice the cucumber into rounds. Trim the ends of the snow peas and thinly slice lengthways. Roughly chop the herbs. Drain the sweetcorn. In a small bowl, combine the mayonnaise, honey and 1/2 the miso paste. Set aside.
Squeeze out excess moisture from the carrot, then add to a medium bowl. Add the sweetcorn, spring onion, garlic, herbs, plain flour, egg, milk, the salt and remaining miso paste. Season with pepper and stir well to combine.
Heat a large frying pan over 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 and flatten into a patty using a spatula. Cook, in batches, without crowding the pan, 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! TIP: Add extra oil between batches if needed.
In a medium bowl, combine the salad leaves, cucumber and snow peas.
Thinly slice the long red chilli (if using). Divide the miso corn fritters, sesame fries and mixed Asian salad between plates. Drizzle the sweet chilli sauce over the salad. Garnish with the roasted peanuts and chilli. Serve with the miso mayo.