Double-corn nachos

Name: Carrot fritters with yoghurt dip
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings
Cuisine: Starters & Light meals
Ingredients: Woolworths carrots, peeled and grated 750 g,garlic, crushed 4cloves,spring onions, finely sliced 3,baby leeks, washed and finely sliced 2,chilli flakes 1 T,lemon, zested 1,free-range egg whites 2,chickpea flour 70g,sea salt and freshly ground black pepper, to taste ,olive oil, for frying ,lime wedges, for serving ,For the yoghurt dip, mix: ,Woolworths double-cream plain yoghurt 1,garlic, crushed 2cloves,lemon, juiced 1⁄4

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

1 x 250 g packet nachos
1 avocado
4 jalapeños, halved
1 x 420 g can cream-style sweetcorn
1 x 200 g can Woolworths fresh cheese sauce
90 g Woolworths pickled red onion topper
100 g cherry tomatoes, halved
100 g mozzarella, finely grated

Method

Preheat the grill.
Place the nachos onto a tray and top with the remaining ingredients. Grill until golden.

Did you know? Ignacio “Nacho” Anaya made the very first nachos in Mexico in 1943 for a group of hungry women. The wives of US soldiers were in the town of Piedras Negras on a shopping trip and arrived at his restaurant after closing time. All Ignacio had left were tortillas, cheese and jalapeños – and so the Tex-Mex snack we know and love was born. Good man!

Discover more Mexican-inspired recipes here.

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Carrot fritters with yoghurt dip

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