Cheesy Corn Fritters & Kumara Fries

While the fries are baking, drain the sweetcorn. Grate the carrot. Thinly slice the white turnip. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

In a large bowl, combine the sweetcorn, carrot, the plain flour, egg, milk, Aussie spice blend, vegetable stock powder, shredded Cheddar cheese and a pinch of pepper. Crumble in the Greek salad cheese/feta cheese and stir to combine.

Return the frying pan to 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 and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel.

TIP: Allow the fritters to set before flipping.

TIP: Add extra oil if needed to ensure the fritters don’t stick to the bottom of the pan.

While the fritters are cooking, add the turnip and spinach & rocket mix to a medium bowl. Drizzle with olive oil and balsamic vinegar. Season and toss to coat.