The quantities provided above are averages only.
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
1
Tomato
1 sachet
Coriander
1 sachet
Tex-Mex Spice Blend
1 packet
Smokey Aioli
1
Cucumber
1 packet
Fine Breadcrumbs
1 packet
Mixed Salad Leaves
1
Lime
2
Spring Onion
2 packet
Potato
1
Carrot
2
Garlic
1
Corn
1 tin
Chickpeas
Preheat the oven to 240°C/220°C fan-forced. Cut the potatoes (unpeeled) into 1cm fries. Place the fries and corn cob onto the oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
While the fries are baking, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Finely chop the coriander. Finely slice the spring onions. Drain and rinse the chickpeas. Slice lime into wedges.
In a medium bowl, place the drained chickpeas and egg. Mash with a potato masher until the chickpeas are broken up. Add the garlic, grated carrot, coriander (reserve a pinch for garnish!), spring onions, Tex-Mex spice blend, plain flour, the salt, fine breadcrumbs and combine until the mixture is sticking together. Using damp hands, form a large spoonful of the mixture into a ball, then flatten into a 1cm-thick patty. Repeat with the remaining mixture, you should get 3-4 patties per person.
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the chickpea patties and cook until golden, 2-3 minutes each side. Add more oil if needed.
While the patties are cooking, roughly chop the cucumber and tomato. Once the corn is cool enough to handle, cut the kernels off the cob. In a medium bowl, add the cucumber, tomato, corn, mixed salad leaves, a good squeeze of lime juice, a small drizzle of olive oil and a pinch of salt and pepper. Toss to coat.
Divide the fries between plates and serve alongside the Mexican chickpea patties and corn salad. Serve with the smokey aioli and remaining lime wedges. Garnish with the reserved coriander.