Corn Fritters with Roast Kumara, Bacon and Tomato Salad

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Toss kumara and sweet chilli sauce with a drizzle of olive oil on prepared tray and season with salt and pepper. Bake for 15 minutes, scatter with bacon and cook a further 10 minutes, until bacon is cooked and kumara is tender.
2. While kumara cooks, heat a drizzle of oil in a large fry-pan and cook onion and corn for about 4 minutes, until onion is soft. Add corn fritter spice mix and cook a further 1 minute, until fragrant. Whisk together all remaining corn fritter ingredients (except courgette) in a bowl, until smooth.
3. Fold courgette, onion and corn through batter and season with pepper. Return pan to medium heat with a drizzle of oil. Using a ¼ cup measure, dollop fritter mixture into pan and cook, in batches, for 1-2 minutes each side, until cooked through. Set aside, covered in foil, to keep warm between batches.
4. While fritters cook, dice cucumber and tomatoes 2cm. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon, scoop out flesh and dice 2cm. Add all to a large bowl.
5. When kumara has finished cooking, add to bowl with veggies and season to taste with salt and pepper. In a shallow bowl, mix together sour cream and sweet chilli sauce
6. To serve, pile corn fritters onto plates, top with roast kumara, bacon and tomato salad and dollop with sweet chilli sour cream.