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
diced bacon
1
courgette
1
sweetcorn
1
Garlic & Herb Seasoning
1
tomato
2
radish
1
salad leaves
olive oil
egg
(Contains Egg; )
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • 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, 4-5 minutes. • Meanwhile, grate courgette, then squeeze out any excess moisture using paper towel (this will help the fritters crisp up in the pan!). Drain the sweetcorn. • In a medium bowl, combine bacon, sweetcorn, courgette, grated Parmesan cheese, garlic & herb seasoning, the egg and the plain flour. Add a pinch of pepper, then 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!
• Drizzle (or spray) a lined oven tray generously with olive oil. Using your hands, shape heaped spoonfuls of fritter mixture into balls (3-4 per person), then place on the tray. • Flatten each fritter with a spatula until 1cm-thick. Drizzle fritters generously with olive oil. Bake until golden, 8-10 minutes.
• Meanwhile, roughly chop tomato and radish. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season, then add salad leaves, tomato and radish. Toss to combine.
• Divide baked bacon and Parmesan fritters between plates. • Serve with radish salad and Hollandaise. Enjoy!