Corn Fritters & Pea Pod Salad

• Meanwhile, thinly slice spring onion. • Grate carrot, then squeeze out any excess moisture with a paper towel. • Finely chop garlic. Slice apple into thin sticks. Trim pea pods. Roughly chop coriander. • Drain sweetcorn.

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

• To a medium bowl, add carrot, sweetcorn, coriander, spring onion, garlic, Southeast Asian spice blend, the plain flour and the 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!

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook heaped tablespoons of the fritter mixture, in batches, until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches as needed.

• When fritters are almost done, combine Japanese style dressing, mixed salad leaves, apple and pea pods in a second medium bowl. Toss to coat.