Loaded Mexican Corn Fritter Bowl
with Garlic Rice, Tomato Salsa & Smokey Aioli
These gloriously bright fritters are both crunchy and sweet, and are set off perfectly by an A-team of tangy smokey aioli, Cheddar cheese and zesty salsa. If you fancy it, you could also break out your favourite hot sauce for these bad boys!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Cucumber
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
2
Spring Onion
2
Garlic
2
Radish
Nutrition Values
Utensils
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. Finely chop tomato and 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!
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with 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 olive oil between batches as needed.
• While the fritters are cooking, combine tomato and radish in a medium bowl. • Drizzle with white wine vinegar and olive oil. Season with salt and pepper. Set aside.
• Divide garlic rice between bowls. Top with corn fritters and tomato salsa. • Tear over coriander and serve with smokey aioli. Enjoy!
