Corn & Courgette Fritters with Roast Kumara, Pineapple and Bacon

Steps

1. Prep vegetables Preheat oven to 220oC. Bring a full kettle to the boil. Dice kumara 2cm, drain pineapple, roughly chop bacon 1cm. Grate carrot and courgette.
2. Roast kumara Toss kumara, pineapple and bacon on a lined oven tray, in a single layer, with first measure of sweet chilli sauce and a drizzle of oil. Season and roast for 20–25 minutes, until tender. Turn once during cooking.
3. Make fritter mix Whisk eggs and fritter flour mix in a large bowl until smooth. Add milk and whisk until smooth. Stir through corn, carrot and courgette, ½ tsp salt and season with pepper.
4. Cook fritters 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. Make salad Cut cucumber in half lengthways then thinly slice and thinly shred lettuce. Add both to bowl with mayonnaise and second measure of sweet chilli sauce. Season to taste.
6. Serve kumara, pineapple and bacon onto plates and top with fritters. Serve salad on the side.