Mumbai Cheesy Corn Fritters & Chicken

• Meanwhile, slice kernels off corn cob. • Grate carrot, then squeeze out any excess moisture using a paper towel or clean cloth. • Thinly slice onion (see ingredients).

• In a medium bowl, combine the egg, corn, carrot, onion, Mumbai spice blend, curry powder, vegetable stock powder, shredded Cheddar cheese, the plain flour, milk and a pinch of salt and 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!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate. • Return large 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 fritters until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. Repeat with remaining fritter mixture. TIP: Add extra oil if needed to ensure the fritters don’t stick to the pan.

• Meanwhile, pick and thinly slice mint leaves (see ingredients). • In a small bowl, combine mint, garlic dip and Greek-style yoghurt. Season to taste and set aside. • Add baby kale and a drizzle of white wine vinegar to the tray with the potatoes. Season to taste and toss to coat.