• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil and season with a generous pinch of salt. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, slice kernels off corn cob. • Grate carrot, then squeeze out any excess moisture using a paper towel or clean cloth. • Thinly slice onion (see ingredients).

• In a medium bowl, combine the egg, corn, carrot, onion, Mumbai spice blend, curry powder, vegetable stock powder, shredded Cheddar cheese, the plain flour, milk and a pinch of salt and pepper. Mix well to combine. 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!

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). • Cook fritters until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. Repeat with remaining fritter mixture. TIP: Add extra oil if needed to ensure the fritters don’t stick to the pan.

• Meanwhile, pick and thinly slice mint leaves (see ingredients). • In a small bowl, combine mint, garlic dip and Greek-style yoghurt. Season to taste and set aside. • Add baby kale and a drizzle of white wine vinegar to the tray with the potatoes. Season to taste and toss to coat.

• Divide Mumbai cheesy corn fritters and roast potato toss between plates. • Dollop with garlic mint yoghurt to serve. Enjoy!