Bacon & Cheddar Fritters

While the bacon is cooking, grate the zucchini and carrot. Thinly slice the cucumber into rounds. Halve the cherry tomatoes.

In a medium bowl, combine the bacon, zucchini, carrot, shredded Cheddar cheese, vegetable stock powder, garlic & herb seasoning, egg, plain flour, milk and a pinch of pepper.

TIP: Add more flour if the mixture is too wet.

Return the frying pan to a medium-high heat and add enough olive oil to coat the base. When the oil is hot, cook heaped tablespoons of the fritter mixture, in batches, and flatten with a spatula. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: If your pan is getting crowded, cook in batches for the best results. Don't flip too early to ensure the fritters have time to set, and add extra oil as needed.

While the fritters are cooking, combine the cherry tomatoes, cucumber and mixed salad leaves in a medium bowl. Add a drizzle of white wine vinegar and olive oil, season and toss to combine.