Fritters are a great option if you’re looking to have a little fun in the kitchen. Roll up your sleeves and combine all those ingredients from the Cheddar cheese, carrot and corn, to create a stack of richly spiced fritters. They’re fun and delicious!
This recipe is under 650kcal per serving.
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
3
potato
1 sachet
Brown Mustard Seeds
1 tin
sweetcorn
1
carrot
1
Brown Onion
1 packet
Pumpkin Seeds (Pepitas)
1 sachet
Mumbai Spice Blend
1 sachet
vegetable stock powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bag
mint
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bag
baby spinach leaves
olive oil
1
egg
(Contains Egg; )
½ cup
plain flour
(Contains Gluten; )
2 tbs
milk
(Contains Milk; )
drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato and brown mustard seeds on a lined oven tray. Drizzle with olive oil and season with a generous pinch of salt. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, drain sweetcorn. Grate carrot, then squeeze out any excess moisture using a paper towel or clean cloth. Thinly slice onion. • Heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• In a medium bowl, combine the egg, sweetcorn, carrot, onion, Mumbai spice blend, vegetable stock powder, shredded Cheddar cheese, the plain flour, milk and a pinch of salt and pepper. Mix well to combine.
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!
• Return the frying pan 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 with a spatula (3-4 per person). • Cook fritters until golden, 3-4 minutes each side (don't flip to early!). • Transfer to a paper towel-lined plate. Repeat with remaining fritter mixture.
TIP: Add extra oil if needed to ensure the fritters don’t stick to the pan.
• Meanwhile, pick and finely chop parsley leaves. • In a small bowl, combine parsley and Greekstyle yoghurt. Season to taste and set aside. • Add baby spinach leaves to the tray with the potatoes, along with a drizzle of white wine vinegar. Season to taste and toss to coat.
• Divide Mumbai cheesy fritters and Bombay potato toss between plates. • Dollop with herbed yoghurt and sprinkle over toasted pumpkin seeds to serve. Enjoy!