Miso Corn Fritters & Asian-Style Salad

• Meanwhile, thinly slice spring onion (see ingredients). • Grate carrot, then squeeze out any excess moisture with a paper towel (this will help the fritters crisp up in the pan!). • Finely chop garlic. Slice apple into thin sticks. Thinly slice pear (see ingredients). Roughly chop coriander. • Thinly slice the long chilli (if using). Drain the sweetcorn.

• In a medium bowl, add miso paste and the egg. Mix well to combine. • Add carrot, sweetcorn, coriander, spring onion, garlic, chilli, the plain flour and the milk. Season, then mix well to combine.

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 a medium-high heat with enough olive oil to coat the base. • When the 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 the fritters are almost done, combine Japanese dressing, salad leaves, apple and pear in a medium bowl. • Toss to coat.