Carrot, Coriander & Ginger Fritters

While the potato is roasting, grate the carrot (unpeeled). Finely grate the ginger (see ingredients list). Finely grate the garlic. Thinly slice the spring onion. Roughly chop the coriander. Thinly slice the cucumber. Thinly slice the long red chilli (if using).

In a medium bowl, whisk the egg. Add the carrot, spring onion, garlic, ginger, 1/2 the coriander, the plain flour, the salt and a 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

Coat the base of a large frying pan with olive oil and place over a medium-high heat. When the oil is hot, place a spoonful of the fritter mixture into the pan and flatten into a patty using a spatula. Repeat with the remaining mixture, without crowding the pan. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel and repeat to use up all the fritter mixture, adding extra oil as needed. TIP: Let the fritters set before flipping them so they stay together.

While the fritters are cooking, combine the spinach & rocket mix, cucumber, long red chilli (if using), sesame potato, roasted peanuts and roasted cashews in a medium bowl. Just before serving, add the Japanese dressing and toss to coat. TIP: Allow the potato to cool slightly before adding to the salad. In a small bowl, combine the Greek yoghurt, remaining coriander and a pinch of salt and pepper.