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!
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
shredded Cheddar cheese(ContainsMilk)
Mexican Fiesta spice blend
vinegar (white wine or red wine)
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!
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.
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.
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!
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.
Divide the garlic rice between bowls and top with the corn fritters, guacamole, tomato salsa and sour cream.