Cheesy Corn Fritters & Potato Fries

• Meanwhile, drain sweetcorn. Thinly slice cucumber into rounds. Grate carrot and squeeze out any excess moisture using a paper towel or clean cloth. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!

• In a large bowl, combine sweetcorn, carrot, the plain flour, egg, milk, Aussie spice blend, smoked Cheddar cheese and a pinch of salt and pepper.

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. When 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 paper towel-lined plate.

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 cucumber and baby spinach & rocket mix to a medium bowl. Drizzle with balsamic vinegar and olive oil. Season and toss to coat.