Miso Corn Fritters & Snow Pea Salad

While the fries are baking, thinly slice the spring onion. Grate the carrot, then squeeze out any excess moisture with a paper towel. Finely chop the garlic. Slice the apple into thin sticks. Trim the snow peas. Roughly chop the coriander. Thinly slice the red chilli (if using). Drain the sweetcorn.

In a medium bowl, add the miso paste and egg. Mix well to combine. Add the carrot, sweetcorn, coriander, spring onion, garlic, red chilli (if using), plain flour and 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 plate lined with paper towel.

TIP: Add extra oil between batches as needed.

When the fritters are almost done, combine the Japanese dressing, mixed salad leaves, apple and snow peas in a medium bowl. Toss to coat.