1. Mix cornflour, refined flour and salt in a bowl with enough water to make a thick batter. Add the vegetables and mix so that all the vegetables are well coated. Make palm-sized flattened cakes of the battered vegetables.

2. Heat enough oil in a wok and deep fry the vegetable cakes for 1-2 minutes, until they just start changing colour. Drain on absorbent paper and set aside.

3. Once the cakes are fried, cut them into bite-size pieces and deep fry again until they’re golden brown and crispy.

4. For the sauce, heat two tablespoons of oil in a pan until it’s smoking hot, add the dry red chillies to get the smoking flavour in the pan/wok, then add the garlic and green chilli, sautéing until brown in colour.

5. Add the ketchup, dark soy sauce, honey/agave, spring onion and salt, and sauté for half a minute. Add all the fried vegetables and mix well until the vegetable are coated with the sauce.

6. Sprinkle with toasted sesame seeds and serve hot.

Boost your fibre intake with these sticky sesame vegetable fritters