Salmon & Zucchini, Carrot-Chilli Fritters

• Meanwhile, grate zucchini and carrot, then squeeze out any excess moisture with a paper towel. Halve snacking tomatoes. TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!

• In a medium bowl, combine zucchini, carrot, Cheddar cheese, the plain flour, vegetable stock pot and egg. • Add the salt, a pinch of pepper and chilli flakes (if using). Mix well. 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 medium-high heat. • When oil is hot, add heaped tablespoons of the fritter mixture, in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). You should get 3-4 fritters per person. • Transfer to a paper towel-lined plate. • Return the frying pan to medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. 
TIP: Add extra olive oil between batches as needed.
TIP: Patting the skin dry helps it crisp up in the pan!

• While the fritters are cooking, combine the honey, with a drizzle of the vinegar and olive oil in a second medium bowl. • Season, then add mixed salad leaves, tomatoes and the slightly cooled roast veggies. Gently toss to coat.