Corn and Courgette Fritters

Name: Corn and Courgette Fritters with Baby Spinach Salad
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Large zucchini; 1 Tsp of Salt; 2 Pieces of Garlic cloves; 50 Grams of Spring onion; 1 Pieces of Large red chilli; 180 Grams of Sweet corn kernels; 50 Grams of Plain flour; 250 ML of Soy milk; 5 Grams of Baking powder; 60 Grams of Panko bread crumbs; 2 Tbsp of Vegetable oil; 2 Pieces of Lime; 40 Grams of Sweet chilli sauce; 20 ML of Soy sauce; 1 Tsp of Black pepper; 60 Grams of Baby spinach; 250 Grams of Cherry tomatoes; 1 Pieces of Carrot; 10 Grams of Black sesame seeds

with Baby Spinach Salad

For a non-vegan version, serve these with a dollop of sour cream or yogurt.

Cals 343 · Prot 10 · Carbs 66 · Fat 5

Vegan

35 min

Corn and Courgette Fritters with Baby Spinach Salad

For a non-vegan version, serve these with a dollop of sour cream or yogurt.

Cals 343 · Prot 10 · Carbs 66 · Fat 5

Vegan

Ingredients

Fritters

Large zucchini

1 Piece

Salt

1 Tsp

Garlic cloves

2 Pieces

Spring onion

50 Grams

Large red chilli

1 Piece

Sweet corn kernels

180 Grams

Plain flour 10*11*

50 Grams

Soy milk 9*

250 ML

Baking powder

5 Grams

Panko bread crumbs 10*11*12*

60 Grams

Vegetable oil

2 Tbsp

Dressing

Lime

2 Pieces

Sweet chilli sauce

40 Grams

Soy sauce 9*10*11*

20 ML

Black pepper

0.5 Tsp

Salad

Baby spinach

60 Grams

Cherry tomatoes

250 Grams

Carrot

1 Piece

Black sesame seeds 3*

10 Grams

Allergens

*10 Wheat, *11 Gluten, *9 Soya, *12 Lupin, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1438 / 343
Fats (g)	5
of which saturated (g)	1.6
Carbohydrates (g)	66
of which sugars (g)	21.3
Fibers (g)	8
Proteins (g)	10.1
Salt (g)	3.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Grate zucchini

Grate the zucchini. Place the grated zucchini in a colander and sprinkle it with salt. Place the colander in the sink and leave to dehydrate for 10-15 min.

2 Make dressing

Meanwhile, juice the limes into a bowl or jar. Add the sweet chilli sauce, soy sauce and black pepper and whisk or shake until fully combined - this is your dressing.

3 Prep vegetables

Peel and crush the garlic. Trim and finely slice the spring onion. Finely chop the red chilli. Drain the sweet corn. Rinse the baby spinach. Halve the cherry tomatoes. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons, then slice them into thin sticks.

4 Make batter

Whisk the flour, soy milk and baking powder in a mixing bowl until smooth. Squeeze any excess liquid out of the zucchini. Add the thoroughly squeezed zucchini, garlic, spring onion, chilli, panko bread crumbs and sweet corn to the bowl and give everything a good mix up.

5 Fry fritters

Heat a pan over a medium heat with a generous drizzle of oil. Once hot, add 2-tablespoon mounds of the batter, flattening the mounds with a spatula. Fry for 3-4 min on each side. Don't overcrowd the pan and don't flip the fritters too soon or they will break. Drain the cooked fritters on kitchen paper and repeat the process until the batter has been used up.

6 Serve

In a salad bowl, toss the baby spinach, cherry tomatoes and carrot in half of the dressing. Serve the fritters over the salad and garnish with the black sesame seeds. Serve the remaining dressing as a dip on the side.

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