Korean Leek & Veggie Pancake & Cheesy Fries

• Meanwhile, cut corn cob in half. • Place corn on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.

• While corn is roasting, thinly slice leek. • Thinly slice long chilli (if using). • Slice lime into wedges. • In a small bowl, combine sweet chilli sauce, the soy sauce and a squeeze of lime juice. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes.

• In a medium bowl, combine leek, slaw mix, panko breadcrumbs (see ingredients), Asian BBQ seasoning, garlic paste, the plain flour, eggs 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!

• Return frying pan to medium-high heat with enough olive oil to cover the base. • When oil is hot, add heaped tablespoons of pancake 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 pancakes per person.

TIP: Don’t flip before the time is up to ensure your fritters can set. TIP: Add extra olive oil between batches as needed.