Asian Corn & Makrut Lime Fritters

While the fries 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 makrut lime leaves, then very finely chop. TIP: The makrut lime leaves are fibrous so you want to cut them very finely! 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, add 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 mint (reserve some for garnish) and just before serving, toss to coat.

In a medium bowl, combine the drained sweetcorn, makrut lime leaves, chopped baby spinach, crushed peanuts, Southeast Asian spice blend, the salt, plain flour, egg and milk. Mix well to combine.

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 and repeat to use up all the fritter mixture, adding extra olive oil as needed. You should get 3-4 fritters per person.