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.

While the kumara is roasting, thinly slice spring onion. Grate carrot. Finely chop garlic. Thinly slice radish. Roughly chop coriander. Drain sweetcorn (see ingredients).

Squeeze out excess moisture from carrot using a paper towel or clean cloth. In a medium bowl, add carrot, sweetcorn, Middle Eastern seasoning, 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 plate lined with a paper towel. TIP: Give the fritters time to set before flipping them, adding extra oil as needed between batches.

In a large bowl, combine mixed leaves, radish, roasted kumara, and a drizzle of red wine vinegar and olive oil. Season to taste.

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