Loaded Mexican Corn Fritter Bowl
with Garlic Rice, Cucumber Salsa & Smokey Aioli- Eggs
- Soy
- Milk
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
Radish
Nutrition Values
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. Slice cucumber into rounds. Finely chop 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!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • 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 cucumber 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 cucumber salsa. • Tear over coriander and serve with smokey aioli. Enjoy!
