Cheesy Corn & Carrot Fritters

Meanwhile, drain sweetcorn. Grate carrot. Thinly slice spring onion. Finely chop chives. Roughly chop tomato. Heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until browned, 3-4 minutes. Transfer to a plate.

In a medium bowl, whisk the egg. Add sweetcorn, carrot, spring onion, chives, vegetable stock powder and shredded Cheddar cheese and stir well to combine. Add the plain flour and the salt, then season with pepper. Stir well to combine.

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!

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

TIP: If your pan is getting crowded, cook in batches for the best results, adding extra oil as needed.

TIP: Allow the fritters time to set before turning.

In a second medium bowl, combine the honey, a drizzle of olive oil and the vinegar. Season to taste. Add tomato, mixed salad leaves and toasted pumpkin seeds. Toss to coat.