Bacon, Zucchini & Corn Fritters

While the sweet potato is roasting, drain the sweetcorn. Thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Grate the zucchini. Squeeze the zucchini in a Chux cloth or clean tea towel over a bowl. Finely chop the bacon.

TIP: Squeezing the zucchini in a cloth removes any excess moisture so your fritters are the perfect consistency!

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the bacon and cook until golden, 3-4 minutes. While the bacon is cooking, combine the sweetcorn, spring onion, garlic, zucchini, plain flour, egg, milk and Aussie spice blend in a medium bowl. When the bacon is cooked, add to the bowl and mix well.

TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape add some more flour!

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of fritter mixture and flatten with a spatula. Add a few portions at a time and cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture. You should get 3 fritters per person.

TIP: No need to wash the pan first!

TIP: Don’t flip the fritters too early to ensure they have time to set.

TIP: Add extra oil as needed so the fritters don’t stick.

While the fritters are cooking, roughly chop the cucumber and tomato. In a medium bowl, combine the white wine vinegar, honey, olive oil (2 tsp for 2 people / 1 tbs for 4 people) and a pinch of pepper. Add the mixed salad leaves, cucumber, tomato and sweet potato to the bowl with the dressing and toss to coat.