Golden Corn & Carrot Fritters

• Meanwhile, drain sweetcorn. Grate the carrot. Thinly slice spring onion and cucumber. • 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, combine sweetcorn, carrot, spring onion, vegetable stock powder, garlic & herb seasoning, shredded Cheddar cheese, the plain flour, milk, egg and a pinch of pepper. Mix 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 heaped tablespoons of fritter mixture in batches and flatten with a spatula. • Cook until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Allow the fritters time to set before turning. TIP: Add extra olive oil between batches as needed.

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