Spring Onion, Corn & Fetta Fritters

While the veggies are roasting, thinly slice the spring onion. Thinly slice the long red chilli (if using). Pick and finely chop the mint leaves. Finely chop the garlic (or use a garlic press). Drain the sweetcorn. Grate the carrot (unpeeled). Zest the lemon to get a pinch, then slice into wedges.

Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until charred, 5 minutes. Transfer to a medium bowl. Squeeze out excess moisture from the carrot, then add to the bowl. Add the chilli (if using), mint, spring onion, garlic, lemon zest, plain flour, egg, milk, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people), garlic & herb seasoning and crumble in 1/2 the fetta. Season with a pinch of pepper and stir well to combine.

TIP: Take out a spoonful of the mixture and see if it holds its shape. If it's too wet, add a little more flour!

Coat the base of a large frying pan with olive oil and place over a medium-high heat. When the oil is hot, add 1/4 cup of the fritter mixture to the pan and flatten into a patty using a spatula. Repeat with the remaining mixture, adding extra oil as needed. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Give the fritters time to set before flipping them!

In a medium bowl, combine the roasted veggies, baby spinach leaves, remaining fetta and a squeeze of lemon juice. Season with salt and pepper and toss to coat.