Corn & Courgette Fritters with Roast Kumara, Pineapple and Bacon

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring full kettle to the boil. Prepare ingredients. Toss kumara, pineapple and bacon on prepared tray, in a single layer, with sweet chilli sauce and a drizzle of oil. Season and roast for 20–25 minutes, until tender. Turn once during cooking.
2. Cut corn cob in half then stand on flat end and use a sharp knife to slice down to remove kernels. Place in a heat-proof bowl and cover with boiling water. Leave to cook for 3–4 minutes then drain well.
3. Whisk eggs and fritter spice mix in a large bowl. Add flour, baking powder and salt and whisk until smooth. Add milk and whisk until smooth. Stir through corn, courgette and carrot, and season with pepper.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Use a ¼ cup measure to scoop out fritter mix and dollop into pan. Flatten slightly until patties are about 1cm-thick. Cook fritters, in batches, for about 2 minutes each side, until golden and cooked through. Season cooked fritters with salt.
5. While fritters cook, whisk mayonnaise and harissa (if using) in a large bowl. Cut cucumber in half lengthways and thinly slice, shred lettuce. Add both to bowl with harissa dressing and toss to combine. Season to taste.
6. To serve, place roast kumara, pineapple and bacon onto plates and top with corn and courgette fritters. Serve harissa salad on the side.