Asian Corn & Kaffir Lime Fritters

While the wedges are baking, roughly chop the baby spinach leaves. Pick and thinly slice the mint leaves. Zest the lemon to get a generous pinch, then slice into wedges. Destem the kaffir lime leaves, then very finely chop. TIP: The kaffir lime leaves are fibrous so you want to cut them thin! Drain the sweetcorn. In a medium bowl, combine the sweet chilli sauce, lemon zest and a good squeeze of lemon juice.

In a medium bowl, combine the mayonnaise (see ingredients list), Japanese dressing, a good squeeze of lemon juice and a pinch of salt and pepper. Add the slaw mix and sliced mint (reserve some for garnish) and just before serving, toss to coat.

In a medium bowl, combine the drained sweetcorn (see ingredient list), kaffir lime, chopped spinach, crushed peanuts, Southeast Asian spice blend, the salt, plain flour, egg and milk. Combine well.

In a large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, take a spoonful of the fritter mixture and add to the pan. Repeat with the some of the remaining mixture, without crowding the pan. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel to drain and repeat to use up all the fritter mixture, adding extra oil as needed. You should get 3-4 fritters per person.