Sweetcorn and Kimchi Fritters with Mung Bean Salad

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss kumara with kumara spice mix, sweet chilli sauce and a drizzle of olive oil on first prepared tray. Season with salt and pepper and bake for 18-20 minutes, until caramelised and brown and sticky around the edges. Turn once during cooking.
3. Combine flour, baking powder and salt in a medium bowl. Add milk and egg and whisk into a smooth batter. Add all remaining fritter ingredients and mix to combine. Heat a drizzle of oil in a large, preferably non-stick frypan on medium-high heat.
4. Scoop ¼ cup measures of fritter mix into pan and cook, in two batches, for 2-3 minutes each side, until golden brown. Place browned fritters on second prepared tray and bake (on rack above kumara) for 4-6 minutes, until cooked through and crispy. Reserve pan.
5. While fritters cook, combine cucumber, courgette, sesame seeds, peanuts, chilli flakes (if using) and gochugaru sauce in a medium bowl and set aside. When kumara has 1 minute cook time remaining, wipe out reserved fry-pan with paper towels and return to medium heat with sesame oil.
6. Add mung bean sprouts to pan and stir-fry for about 1 minute, until warm through and starting to brown. Add to bowl with mung bean salad ingredients, along with cooked kumara. Mix to combine and season to taste.
7. divide sweetcorn and kimchi fritters between plates and serve mung bean salad and remaining gochugaru sauce on the side.