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Paw-some Peruvian Style Cheesy Sweetcorn Fritters
Paw-some Peruvian Style Cheesy Sweetcorn Fritters

Paw-some Peruvian Style Cheesy Sweetcorn Fritters

with Rocoto Llactan Inspired Salsa and Wedges

Fritters are common in Peruvian cuisine, usually made up of ground corn and water. These easy cheesy ones are paired with rocoto llactan, a chunky salsa made from chillies, red onion, herbs, cheese and garlic for a trip to Peru from the comfort of your home.

Tags:
Veggie
Spicy
New
Climate Conscious
Allergens:
Peanut
Milk

The quantities provided above are averages only.

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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

3 unit(s)

Garlic Clove**

1 bunch(es)

Coriander

1 unit(s)

Red Chilli

1 unit(s)

Lemon

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

100 grams

Greek Style Salad Cheese

(Contains: Milk)

1 unit(s)

Carrot

160 grams

Sweetcorn

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Medium Tomato

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

100 grams

Plain Flour

75 tsp

Water for the Fritters

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3274 kJ
Energy (kcal)783 kcal
Fat29.5 g
of which saturates11.1 g
Carbohydrate110.4 g
of which sugars16.6 g
Dietary Fibre13 g
Protein24.8 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Rolling Pin
Garlic Press
Medium Bowl
Large Bowl
Sieve
Grater
Blender
Plate
Large Frying Pan

Instructions

Cook the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Make your Salsa
2

Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the red chilli lengthways, deseed, then finely chop. Zest and halve the lemon.

Crush the peanuts in the unopened sachet using a rolling pin.

Crumble half the Greek style salad cheese into a medium bowl. Add the chilli (add less if you'd prefer things milder), peanuts, half the coriander and half the garlic.

Add the olive oil for the salsa (see pantry for amount) and squeeze in half the lemon juice. Stir together and set aside.

Prep the Fritters
3

Trim the carrot, then coarsely grate (no need to peel). Drain the sweetcorn in a sieve.

Add the sweetcorn to a blender. Blend the sweetcorn until finely chopped, 1-2 mins. 

In a large bowl, add the plain flour and water for the fritters (see pantry for both amounts). Stir in the blended corn and season with salt and pepper. 

Stir in the carrot and crumble in the remaining cheese. Add the Central American style spice mix and the remaining coriander and remaining garlic. Stir together until well combined. 

Get Frying
4

Heat a large 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 cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.

Finishing Touches
5

Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces. Cut the tomato into 1cm chunks.

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the remaining lemon juice. Season with salt and pepper.

When everything's nearly ready, add the lettuce and tomato to the dressing bowl. Toss to evenly coat.

Serve Up
6

Share your fritters and wedges between plates.

Sprinkle the lemon zest over the wedges. Spoon the salsa over the fritters. 

Serve with the baby gem and tomato salad on the side. 

Enjoy!

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