BBQ Veggie Fritters & Cheesy Fries

• While the fries are baking, grate the carrot. 
• Drain the sweetcorn (see ingredients). 
• Thinly slice the brown onion (see ingredients). 
• Roughly chop the parsley.

• In a medium bowl, combine the sweetcorn, carrot, onion, parsley, barbecue seasoning, vegetable stock powder, shredded Cheddar cheese, the egg, plain flour and milk. Mix well. 

TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!

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

TIP: Ensure the fritters are set before flipping, adding extra oil as needed.

• Slice cucumber into rounds.
• In a second medium bowl, add the shredded cabbage mix, cucumber and half the garlic aioli. Season with salt and pepper to taste and toss to combine.