• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato and mixed sesame seeds on a lined oven tray, drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, thinly slice spring onion. Finely chop garlic. Roughly chop tomato and coriander. Grate the carrot. Drain the sweetcorn.

• Squeeze out excess moisture from carrot using a paper towel or clean cloth. • In a medium bowl, add carrot, sweetcorn, Middle Eastern seasoning, coriander, spring onion, garlic, the plain flour, egg and milk. Season with pepper and stir well to combine. TIP: Take out a spoonful of the mixture and see if it holds its shape. If it's too wet, add a little more flour!

• Heat a large frying pan over medium-high heat with enough olive oil to coat base of the pan. When oil is hot, add 1/4 cup of fritter mixture and flatten into a patty using a spatula. • Repeat with remaining fritter mixture and cook in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Give the fritters time to set before flipping them, adding extra oil as needed between batches.

• In a large bowl, combine mixed salad leaves, tomato, roasted potato and a drizzle of red wine vinegar and olive oil. Season to taste.

• Divide Middle Eastern carrot and corn fritters between plates. • Serve with roasted potato sesame salad and a dollop of garlic aioli. Enjoy!