Bacon & Cabbage Fritters

While the potatoes are baking, finely grate the ginger and garlic. Thinly slice the spring onion. Thinly slice the cucumber. In a small bowl, combine the Japanese dressing and garlic aioli. Set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the diced bacon, breaking up with a spoon, until golden, 4-5 minutes. Meanwhile, add the eggs, the plain flour, a pinch of pepper and the soy sauce to a medium bowl. Whisk with a fork until smooth. Stir through the ginger, garlic, shredded cabbage mix and spring onion (reserve a pinch for a garnish). When the bacon is done, add to the fritter mixture and stir to combine.

TIP: Leave the residual oil from the bacon in the pan, it will add to the flavour when cooking the fritters!

Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Cook in batches until golden, 2-3 minutes each side. Transfer to a plate lined with a paper towel. You should get about 3 fritters per person.

TIP: Allow the fritters to set before flipping, adding extra oil between batches if needed.

While the fritters are cooking, thinly slice the radish. In a medium bowl, combine a drizzle of rice wine vinegar with a drizzle of olive oil. Add the mixed salad leaves, cucumber and radish. Toss to coat and season to taste.