Plant-Based Bacon & Corn Fritters

• Meanwhile, cut tomato into wedges. • Grate carrot, then squeeze out any excess moisture using a paper towel. • Drain sweetcorn.

TIP: Removing excess liquid from the carrot will help the fritters crisp up in the pan.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based bacon bits, tossing, until browned, 3-4 minutes. • In a large bowl, combine corn, carrot, bacon, garlic & herb seasoning, garlic paste, cornflour, the plain flour, the plant-based milk and a pinch of salt and pepper.

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 coat the base. • When oil is hot, add heaped tablespoons of fritter mixture, in batches, and flatten with a spatula (3-4 per person). Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate.

TIP: Add extra olive oil between batches as needed.

• While the fritters are cooking, combine salad leaves, tomato and a drizzle of white wine vinegar and olive oil in a medium bowl. Season.