Asian-Style Carrot-Ginger Fritters & Beef Rump

• Meanwhile, grate carrot, squeezing out any excess moisture using a paper towel. • Finely chop garlic. • Thinly slice spring onion. • Thinly slice cucumber into rounds. • Halve snacking tomatoes. TIP: Removing excess liquid from the carrot will help the fritters crisp up in the pan.

• In a medium bowl, whisk the egg. • Add carrot, spring onion, Southeast Asian spice blend, garlic, ginger paste, the plain flour, the salt and a good 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.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. 
• Meanwhile, wipe out the frying pan, then return to medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches, flattening with a spatula. Cook until golden, 3-4 minutes each side (don’t flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person. TIP: Add extra oil between batches as needed.

• While fritters are cooking, in a large bowl, combine baby spinach leaves, cucumber, tomatoes and sweet potato. • Just before serving, add crushed peanuts and Japanese style dressing. Gently toss to coat. Season to taste.