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Smoky Chipotle Veggie Fritters and Cheesy Chips
Smoky Chipotle Veggie Fritters and Cheesy Chips

Smoky Chipotle Veggie Fritters and Cheesy Chips

with Charred Corn Slaw and Chive Mayo

Lily Stevens
Lily StevensPublished on August 13, 2024

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.

Tags:
Veggie
Spicy
Egg(s) not included
New
Climate Conscious
Allergens:
Milk
Egg
Mustard

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.

Total45 minutes
Active 40 minutes
DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)2989 kJ
Energy (kcal)714 kcal
Fat28.4 g
of which saturates8.7 g
Carbohydrate97.6 g
of which sugars28.7 g
Protein21.7 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Grater
Large Frying Pan
Large Bowl
Small Bowl

Cooking Instructions and Tips

Chip, Chip, Hooray
1

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.

Finish the Prep
2

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.

Build your Fritters
3

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. 

Get Frying
4

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.

Final Touches
5

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.

Serve Up
6

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!

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