• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato and brown mustard seeds 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, drain sweetcorn. Grate carrot, then squeeze out any excess moisture using a paper towel or clean cloth. Thinly slice onion. • Heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.

• In a medium bowl, combine the egg, sweetcorn, carrot, onion, Mumbai spice blend, vegetable stock powder, shredded Cheddar cheese, curry powder, 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!

• Return the frying pan to 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 to 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. In a small bowl, combine mint and Greek-style yoghurt. Season to taste and set aside. • To the tray with the potatoes, add baby spinach leaves and a drizzle of white wine vinegar. Season to taste and toss to coat. • Meanwhile, pick and thinly slice mint leaves. In a small bowl, combine mint and Greek-style yoghurt. Season to taste and set aside. • To the tray with the potatoes, add baby spinach leaves and a drizzle of white wine vinegar. Season to taste and toss to coat.

• Divide Mumbai cheesy fritters and Bombay potato toss between plates. • Dollop with mint yoghurt and sprinkle over toasted pumpkin seeds to serve. Enjoy!