Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.

Chop the potatoes into 2cm wide wedges (no need to peel) then pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and cut into 1cm chunks. Pop them into a medium bowl. 

Cut the tomato into 1cm chunks and add to the avocado bowl. Squeeze in some lime juice and season with salt and pepper, then set aside. 

Peel and coarsely grate the sweet potato. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sweet potato and season with salt and pepper. Fry, stirring occasionally, until slightly softened, 2-3 mins.

In the meantime, crumble the Greek style salad cheese and pop into a large bowl. Drain the sweetcorn in a sieve and add it to the same bowl.

Once the sweet potato has softened, add the garlic and Cajun spice mix to the pan. Fry for 1 min more.

Transfer the sweet potato to the bowl of corn and cheese - keep the pan, you'll use it again.

Add the lime zest, flour, salt and egg (see pantry for all three amounts). Season with pepper, then mix together 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.

Wipe out the (now empty) pan and return it to medium-high heat with enough oil to coat the bottom. 

Once the oil is hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed. 

When everything's ready, add the baby leaves to the bowl of avocado and tomato. Toss together.

Transfer the fritters to your plates and serve the wedges and salad alongside.

Finish with a dollop of soured cream and serve with any remaining lime wedges on the side for squeezing over. 

Enjoy!