Crispy Corn Fritter Burger
With Cheesy Chips
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
1 unit(s)
Onion
1 unit(s)
Carrot
1 sachet(s)
Mexican Style Spice Mix
2 unit(s)
Garlic Clove
150 grams
Sweetcorn
1 unit(s)
Baby Gem Lettuce
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
15 grams
Sriracha Sauce
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
¼ tsp
Salt
1 unit(s)
Egg
40 grams
Plain Flour
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
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 and season with salt and pepper. 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, halve, peel and thinly slice the onion. Trim the carrot, then coarsely grate (no need to peel).
Pop a large frying pan on medium-high heat and add a drizzle of oil. Once hot, add the onion and carrot. Stir in the Mexican style spice mix. Stir-fry until soft, 3-4 mins. Scoop the cooked onion and carrot into a large bowl.
While the veg is frying, peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.
Add the sweetcorn to the bowl with the onion and carrot. Add the garlic. Stir to combine.
Crack the egg into the bowl, and add the plain flour (see pantry for the amounts for both). Season with 0.25 tsp salt and pepper. Use a fork to mix together until well combined.
TIP: Lift some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour.
Trim the baby gem, reserve 2 whole baby gem leaves per person. Separate the remaining leaves, then tear into bite-sized pieces. Halve the baby plum tomatoes.
Pour the vinegar into a medium bowl and add the olive oil for the dressing (see pantry for amount). Mix together and set aside.
Squeeze the sriracha into a separate small bowl. Stir in the mayonnaise (see pantry for amount) until combined.
Halve the burger buns.
Clean the pan used for the onion and carrot and pop it onto medium high heat. Add enough oil to coat the bottom of the pan.
When the oil is hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. You should get 3 fritters per person. Flatten slightly with the back of the spoon then fry until golden and cooked through, 3-4 mins each side.
Don't flip them too early, or they won't have time to set.
TIP: Add extra oil in between batches if needed. Adjust the heat slightly if necessary. Once cooked, transfer the fritters to a plate lined with kitchen paper.
When the chips have 2 mins remaining, remove from the oven and sprinkle over the cheese. Return to the oven for the remaining 2 mins to melt the cheese.
Place the burger buns into the oven to warm through, 2-3 mins. Toss the torn lettuce and tomatoes in the bowl with the dressing.
Stack the cooked fritters up on the burger bases and top with the whole lettuce leaves. Spread the sriracha mayo onto the top half of the bun, then sandwich together.
Serve the burgers with the cheesy chips and salad on the side.
Enjoy!
