Corn Fritters with Kumara, Bacon & Avocado Salad

Steps

1. Preheat oven to 230°C. Preheat BBQ hot plate to medium (if using). Cook kumara & bacon. Toss kumara with a drizzle of oil on a lined oven tray. Season and bake for 12 minutes. After 12 minutes, scatter bacon over kumara and cook for a further 8-12 minutes, until bacon is cooked and kumara is tender. Alternatively, cook bacon on the BBQ.
2. Prep onion & spinach.
3. Prep fritters. In a large bowl, whisk together eggs, milk, corn fritter spices, fritter flour, baking powder and 1 tsp salt, until smooth. Fold through onion, first measure of spinach and corn. Season with pepper.
4. Cook fritters. Heat a little oil in a non-stick fry-pan on medium heat. Using a 1/4 cup measure, dollop fritter mix into pan and cook in two batches, for 3-4 minutes each side, until golden and cooked through. Season, then set aside covered, to keep warm between batches. Alternatively, do this on the BBQ.
5. Meanwhile, prep salad & coriander. In a bowl, whisk mustard with a drizzle of vinegar and olive oil. Toss through tomato, avocado and second measure of spinach. Season to taste. Set coriander aside to serve.
6. Serve fritters with bacon, kumara and salad. Top with sour cream, sweet chilli sauce and coriander.