• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice radish and cucumber. Roughly chop coriander and baby spinach leaves. Drain the sweetcorn.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine coriander (reserve a pinch for garnish!), sweetcorn, baby spinach, Mexican Fiesta spice blend, the salt, plain flour, egg and the milk. 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 and flatten with a spatula (3-4 per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. TIP: Let the fritters set before flipping them, adding extra olive oil as needed.

• While the fritters are cooking, combine mayonnaise and a drizzle of white wine vinegar in a large bowl. • Add slaw mix, radish and cucumber, then season with salt and pepper and toss to coat.

• Divide fries, creamy cucumber slaw and Mexican corn fritters between plates. • Garnish with reserved coriander. • Serve with smokey aioli. Enjoy!