Miso Corn Fritters & Sesame Fries

While the fries are baking, thinly slice the spring onion. Grate the carrot. Finely chop the garlic. Thinly slice the cucumber. Trim the ends of the sugar snap peas and thinly slice lengthways. Roughly chop the coriander. Thinly slice the red chilli (if using). Drain the sweetcorn. In a small bowl, combine the mayonnaise, honey and 1/2 the miso paste. Set aside.

Squeeze out excess moisture from the carrot. In a medium bowl, combine the carrot, remaining miso paste, sweetcorn, coriander, spring onion, garlic, plain flour, egg, milk and the salt. Season with pepper and stir 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!

In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. Add heaped tablespoons of the fritter mixture, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel.

TIP: Give the fritters time to set before flipping them!

TIP: Add extra oil between batches if needed.

In a medium bowl, combine the Japanese dressing, mixed salad leaves, cucumber and sugar snap peas.