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Loaded Mexican Corn Fritter Bowl

Loaded Mexican Corn Fritter Bowl

with Garlic Rice, Guac & Sour Cream

Vegetarian
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These gloriously bright fritters are both crunchy and sweet, and are set off perfectly by an A-team of tangy sour cream, guacamole and salsa. If you fancy it, you could also break out your favourite hot sauce for these bad boys!

Tags:VeggieSpicy
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

3 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

2

spring onion

1 bunch

coriander

1

tomato

1

cucumber

1 tin

sweetcorn

1

avocado

1 packet

shredded Cheddar cheese

(ContainsMilk)

¾ sachet

Mexican Fiesta spice blend

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

½ tsp

vinegar (white wine or red wine)

½ cup

plain flour

(ContainsGluten)

1

egg

(ContainsEggs)

2.5 tbs

milk

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4460 kJ
Fat57.9 g
of which saturates22.5 g
Carbohydrate86.7 g
of which sugars15.5 g
Dietary Fibre0 g
Protein30.5 g
Cholesterol0 mg
Sodium1530 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic (reserve a pinch for the guacamole) and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the spring onion. Roughly chop the coriander. Finely chop the tomato and cucumber. Drain the sweetcorn. In a medium bowl, combine the tomato, cucumber, white wine vinegar, 1/2 the spring onion, 1/2 the coriander and a drizzle of olive oil. Season with salt and pepper. Just before serving, stir to combine.

3

Scoop out the flesh of the avocado, then add to a second medium bowl and roughly mash with a fork. Add the reserved pinch of garlic and season with salt and pepper. Mix well, then set aside.

4

SPICY! The spice blend is hot, use less if you are sensitive to heat. In a large bowl, combine the sweetcorn, shredded Cheddar cheese, remaining spring onion, remaining coriander, the Mexican Fiesta spice blend (see ingredients), plain flour, egg and milk. 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

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. Add a heaped tablespoon of the fritter mixture and flatten into a patty using a spatula. Repeat with the remaining mixture, without crowding the pan, and adding extra olive oil as needed. Cook, in batches, until golden and cooked through, 4-5 minutes each side. Transfer to a plate lined with paper towel. You should get 4-5 fritters per person.

6

Divide the garlic rice between bowls and top with the corn fritters, guacamole, tomato salsa and sour cream.