• Preheat oven to 220°C/200°C fan-forced. • Peel kumara and cut into bite-sized chunks. • Place kumara and mixed sesame seeds on a lined oven tray, drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray, spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice spring onion and radish. Finely chop garlic. Roughly chop herbs. Grate the carrot. Drain sweetcorn (see ingredients).

• Squeeze out excess moisture from carrot using a paper towel or clean cloth. • In a medium bowl, add carrot, sweetcorn, ras el hanout, herbs, spring onion, garlic, the plain flour, egg and the 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 the 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 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 salad leaves, radish, roasted kumara, a drizzle of red wine vinegar and olive oil. Season to taste.

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