Southeast Asian Carrot & Corn Fritters

Preheat the oven to 240°C/220°C fan-forced. Peel the kumara and cut into small chunks. Place the kumara and mixed sesame seeds on a lined oven tray, drizzle generously with olive oil, then season with salt and pepper. Toss to coat, then add a dash of water to the tray and roast until tender, 20-25 minutes. TIP: Leave the kumara unpeeled if you prefer.

Squeeze out any excess moisture from the carrot using a paper towel or clean cloth, then add to a medium bowl. Add the sweetcorn, Southeast Asian spice blend, coriander, spring onion, garlic, plain flour, egg, milk and the salt. Season with pepper and stir well to combine. TIP: Take out a spoonful of the mixture and see if it holds its shape. If it's too wet, add a little more flour!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of the fritter mixture and flatten into a patty using a spatula. Repeat with the remaining mixture without crowding the pan and cook, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel. TIP: Give the fritters time to set before flipping them, adding extra oil as needed between batches.

In a large bowl, combine the Japanese dressing, mixed salad leaves, cucumber and roasted sesame kumara. Toss to coat.