Crispy Veg Fritters & Kachumber Salad

In a dry frying pan, lightly toast the cumin, coriander and paprika, then tip into a large bowl. Add the coarsely grated vegetables, the sweetcorn and salt. Add the flour and water and mix everything together well. Leave to chill in the refrigerator while you make the salad.

For the salad, lightly toast the cumin seeds in a dry frying pan, then tip these into a large bowl with the tomatoes, red onion, cucumber, mint or coriander, lemon juice and salt.

Preheat the oven to 100°C Fan and line a large baking sheet with baking parchment. Heat 1 cm of oil in a large frying pan over a medium/high heat. Drop 3 tablespoons of the batter into the pan to make one fritter and repeat. Fry the fritters in batches of 2-3 for 4 minutes on each side, or until deep golden brown and crispy, then set aside on the prepared baking sheet in the oven to keep warm.

Serve the fritters with the kachumber salad, yoghurt of choice and extra lemon to squeeze over. They are also delicious with a poached egg for a weekend brunch.