Japanese Bacon & Cabbage Fritters

While the potato chunks are baking, finely grate the ginger (unpeeled) and garlic. Thinly slice the spring onion. In a small bowl, combine the Japanese dressing and garlic aioli and set aside.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the diced bacon and cook until golden, 4-5 minutes. While the bacon is cooking, combine the eggs, flour and soy sauce in a large bowl. Season with pepper. Whisk with a fork until smooth. Stir through the garlic, ginger, shredded cabbage and spring onion (reserve a pinch for a garnish). When the bacon is cooked, add to the bowl and mix well. TIP: Leave the oil from cooking the bacon in the pan, it will add to the flavour when frying the fritters!

Return the frying pan to a medium-high heat, add enough olive oil to coat the base. When the oil is hot, add a large heaped spoonful of the fritter mixture and flatten with a spatula. Cook in batches until golden, 2-3 minutes on each side. Transfer to a plate lined with a paper towel. You should get 3 fritters per person. TIP: Allow the fritters to cook for the time before flipping, this gives them time to set! TIP: Add extra oil as needed so the fritters don't stick.

While the fritters are cooking, thinly slice the cucumber and the pear (see ingredients). In a medium bowl, combine the rice wine vinegar with a drizzle of olive oil. Add the mixed salad leaves, cucumber and pear. Toss to coat and season to taste.