• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato and mixed sesame seeds (see ingredients) 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 cherry tomatoes. Thinly slice long chilli (if using). 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, garlic, ginger paste, the gluten-free plain flour, the salt and a pinch of pepper. • 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!

• 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, combine salad leaves, cucumber, tomatoes, chilli and slightly cooled sesame potato. • Just before serving, add roasted peanuts and Japanese dressing. Gently toss to coat.

• Divide the carrot and ginger fritters and the Asian-style potato salad between plates. • Top fritters with coconut sweet chilli mayonnaise to serve. Enjoy!