Cheesy Mumbai Corn Fritters

• Meanwhile, drain sweetcorn. Grate carrot, squeezing out any excess moisture with a paper towel or clean cloth. • Thinly slice brown onion. Finely chop garlic. • Slice lime into wedges.

TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!

• In a medium bowl, combine the egg, sweetcorn, carrot, onion, garlic, Mumbai spice blend, Cheddar cheese, the plain flour and milk.

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 enough olive oil to coat the base over medium-high heat. • 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 olive oil between batches as needed.

• While the fritters are cooking, pick and finely slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt. Season to taste. Set aside. • To the roast potato tray, add baby spinach leaves and a squeeze of lime juice. Toss to coat. Season to taste.