Smoky Chipotle Veggie Fritters and Cheesy Chips
with Charred Corn Slaw and Chive Mayo
Making vegetable fritters is easier than you think! Flavoured with chipotle, these onion and carrot fritters are paired with chips and a charred corn slaw for a colourful dinner inspired by Mexican flavours.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
160 grams
Sweetcorn
1 unit(s)
Onion
1 unit(s)
Carrot
1 bunch(es)
Chives
60 grams
Mature Cheddar Cheese
(Contains Milk)
20 grams
Chipotle Paste
96 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
48 grams
Sweet Chilli Sauce
Not included in your delivery
40 grams
Plain Flour
1 unit(s)
Egg
¼ tsp
Salt
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
While the sweetcorn fries, halve, peel and thinly slice the onion. Trim the carrot, then coarsely grate (no need to peel).
When the sweetcorn is cooked, transfer to a medium bowl and set aside.
Give the (now empty) pan a quick wipe, then return to medium-high heat with a drizzle of oil.
Once hot, add the onion and carrot, season with salt and pepper, then stir-fry until softened, 3-4 mins.
Meanwhile, finely chop the chives (use scissors if easier). Grate the Cheddar cheese.
When the carrot and onion have softened, transfer to a large bowl - keep the pan, you'll use it again.
Add the chipotle paste, flour, salt and egg (see pantry for all three amounts) to the carrot and onion. Season with salt and pepper, then mix together well. 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 oil to coat the bottom.
Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set.
Once the fritters are cooked, transfer to a plate lined with kitchen paper. Keep cooking in batches until all the mixture is used up - you should get 3 fritters per person. TIP: Add extra oil in between batches if needed.
When the chips have 5 mins remaining, sprinkle over the grated cheese and return to the oven until melted.
Meanwhile, in a small bowl, mix together the mayo and chives.
Add the coleslaw mix and half the chive mayo to the charred corn and mix together.
When everything's ready, share the chipotle fritters between your plates.
Drizzle over the sweet chilli sauce. Serve with the remaining chive mayo for dipping.
Serve the cheesy chips and charred corn slaw alongside.
Enjoy!
