Southeast Asian Carrot & Corn Fritters

While the kumara is roasting, thinly slice the spring onion. Grate the carrot (unpeeled). Finely chop the garlic. Thinly slice the cucumber into rounds. Roughly chop the coriander. Drain the sweetcorn (see ingredients). In a small bowl, combine the garlic aioli and soy sauce. Set aside.

Squeeze out excess moisture from the carrot using a paper towel or clean cloth, then add to a medium bowl. Add the sweetcorn, Southeast Asian spice blend, spring onion, garlic, coriander, plain flour, egg, milk and the salt. Season with pepper and stir well to combine. TIP: Take out a spoonful of the mixture and see if it holds its shape. If it's too wet, add a little more flour!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of the fritter mixture and flatten into a patty using a spatula. Repeat with the remaining mixture and cook, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel.
TIP: Give the fritters time to set before flipping them, adding extra oil as needed between batches.

In a large bowl, add the Japanese dressing, mixed salad leaves, cucumber and roasted kumara. Toss to coat.