Middle Eastern Carrot & Corn Fritters

• Meanwhile, thinly slice spring onion and radish. Finely chop garlic. Roughly chop coriander. Grate the carrot. Drain the sweetcorn.

• Squeeze out excess moisture from carrot using a paper towel or clean cloth. • In a medium bowl, add carrot, sweetcorn, Middle Eastern spice blend, coriander, spring onion, garlic, the plain flour, egg and milk. 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 medium-high heat with enough olive oil to coat base of the pan. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). • Cook fritters until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate.

TIP: Give the fritters time to set before flipping them, adding extra oil as needed between batches.

• In a large bowl, combine mixed salad leaves, radish, roasted kumara and a drizzle of red wine vinegar and olive oil. Season to taste.