• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Season with salt and pepper and drizzle with olive oil. • Toss to coat, then roast until tender, 20-25 minutes. Set aside to slightly cool.

• Meanwhile, grate carrot, squeezing out any excess moisture using a paper towel. • Finely chop garlic. • Thinly slice spring onion. • Thinly slice cucumber into rounds. • Halve snacking tomatoes. TIP: Removing excess liquid from the carrot will help the fritters crisp up in the pan.

• In a medium bowl, whisk the egg. • Add carrot, spring onion, Southeast Asian spice blend, garlic, ginger paste, the plain flour, salt and a good pinch of pepper. Mix well to combine. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Set aside. 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. TIP: Chicken is cooked through when it is no longer pink inside.

• 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 fritter mixture in batches, flattening with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person. TIP: Add extra oil between batches as needed.

• While the fritters are cooking, in a large bowl, combine baby spinach leaves, cucumber, tomatoes and sweet potato. • Just before serving, add crushed peanuts and Japanese style dressing. Gently toss to coat. Season to taste.

• Divide the carrot-ginger fritters, chicken and salad between bowls. • Top the fritters with coconut sweet chilli mayonnaise to serve. Enjoy!