These crunchy corn fritters are ready in a flash. Serve them with crunchy asparagus, cucumber and carrot ribbons to boost your vegetable intake.



Ingredients. 

  • 2 (410g) desiree potatoes, chopped
  • 300g can corn kernels, drained
  • 100g sliced pancetta, chopped
  • 3 eggs
  • 50g vintage cheddar, crumbled
  • 40g (1/4 cup) self-raising flour
  • 2 green shallots, chopped
  • 2 tbsp chopped fresh dill, plus extra, to serve
  • 2 tbsp milk
  • 2 tsp wasabi
  • 2 tbsp olive oil, plus extra, to serve
  • 30g butter
  • 1 bunch thick asparagus spears, trimmed
  • 2 Lebanese cucumbers
  • 1 large carrot, peeled
  • Lemon cheeks, to serve
  • Sour cream or yoghurt, to serve
  • Sweet chilli sauce, to serve.



Method steps. 
  • Step 1
    Place the potato in a large microwave-safe bowl. Add 60ml (1/4 cup) water. Cover with 2 layers of plastic wrap. Microwave on High for 6 minutes or until tender.
  • Step 2
    Use a potato masher to lightly mash the potato . Add the corn, pancetta, eggs, cheese, flour, shallot, dill, milk and wasabi. Season. Stir to combine.
  • Step 3
    Heat 1 tbs oil and half the butter in a large frying pan over medium heat. Drop 1/3-cupfuls of mixture into the pan and flatten them slightly. Cook for 2-3 minutes each side or until golden, crisp and cooked through. Transfer to a plate and cover with foil to keep warm. Use remaining 1 tbs oil and butter to cook remaining fritter mixture.
  • Step 4
    Peel asparagus, cucumber and carrot into ribbons. Place in a bowl. Drizzle with extra oil and a squeeze of lemon. Toss to combine. Divide the fritters among plates. Top with sour cream or yoghurt, sweet chilli sauce and extra dill. Serve with vegetable ribbon salad.