Asparagus and courgette fritters with dill cream

1 Put the potato in a pan of cold water (there’s no need to cut it first). Cover, bring to the boil and simmer for 5 minutes. Drain under cold water.

2 Meanwhile, put the courgette, asparagus, 2 tablespoons sweet chilli sauce, dill, egg and flour into a bowl. Grate in the potato, season with salt and freshly ground pepper, then mix together. With floured hands, shape the mixture into 8 flat patties on a board, about 1cm thick.

3 Heat half the oil in a large frying pan. Fry the patties, 4 at a time, for 8-10 minutes, turning once, until soft and golden. Repeat with remaining oil and fritters.

4 Meanwhile, mix the sour cream, extra dill and remaining sweet chilli sauce in a small bowl, then arrange on a serving plate with the fritters.