Cheesy Bacon & Corn Fritters
with Sour Cream, Chilli Jam & Radish Salad | Serves 2
These gloriously bright fritters are both crunchy and sweet, and they're offset perfectly by an A-team of golden bacon, tangy sour cream and chilli jam. This is a crowd-pleasing brunch that will be devoured in record time!
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
Ingredients
1 unit
carrot
1 tin
sweetcorn
1 sprig
spring onion
2 unit
radish
1 packet
Slivered Almonds
(Contains Tree Nuts; )
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
diced bacon
1 bag
Mixed Salad Leaves
1 packet
Chilli Jam
(Contains sulphites; )
1 packet
sour cream
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
plain flour
(Contains Gluten; )
1 unit
egg
(Contains Egg; )
2 tbs
milk
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Grate the carrot. Drain the sweetcorn. Thinly slice spring onion. Trim and thinly slice radish.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a medium bowl and allow to cool.
• To the bowl with the cooked bacon, add carrot, sweetcorn, spring onion, garlic & herb seasoning, chicken-style stock powder, shredded Cheddar cheese, the plain flour, egg and milk. Mix well to combine.
TIP: Lift out some of the fritter mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• Wipe out the frying pan, then return to medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of fritter mixture in batches, and flatten into patties using 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 oil if needed to ensure the fritters don’t stick to the bottom of the pan.
• In a second medium bowl, combine mixed salad leaves, radish and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide bacon and corn fritters and radish salad between plates. Sprinkle slivered almonds over salad. • Serve with chilli jam and sour cream. Enjoy!
