Japanese-Style Bacon & Cabbage Fritters

• Meanwhile, finely chop garlic. Thinly slice spring onion and white turnip. Thinly slice pear into wedges. • Roughly chop shredded cabbage mix. In a medium bowl, combine cabbage and the salt. • In a small bowl, combine yuzu vinaigrette and garlic aioli. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • In a second medium bowl, combine the egg, plain flour, milk, soy sauce, garlic, ginger paste, spring onion and a pinch of pepper. • Squeeze out any excess moisture from the cabbage mix using a paper towel or clean cloth, then add to the batter. Stir to combine. • When the bacon is cooked, add to the bowl of fritter mixture and mix well.

TIP: Leave the residual oil from the bacon in the pan – it will add to the flavour when cooking the fritters!

• Return the frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate.

TIP: Allow the fritters to set before flipping, adding extra oil between batches if needed.

• In a third medium bowl, combine a drizzle of rice wine vinegar and olive oil. • Add salad leaves, pear and turnip. Toss to coat and season to taste.