Loaded Mexican Corn Fritters & Smokey Slaw

• Meanwhile, zest lime to get a generous pinch, then slice into wedges. • Slice cucumber into half-moons. Roughly chop coriander. Drain sweetcorn. Roughly chop baby spinach leaves.

• In a medium bowl, combine slaw mix, cucumber, smokey aioli and a drizzle of olive oil. • Season to taste.

• In a second medium bowl, combine lime zest, coriander (reserve a pinch for garnish!), sweetcorn, spinach and Mexican Fiesta spice blend. • Add the plain flour, the egg, Cheddar cheese and the milk. • Mix well to combine.

• 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 and flatten 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.