Trim and coarsely grate the courgette. Pop it in a sieve set over a bowl, add a pinch of salt and squeeze out as much water as possible. Leave in the sieve to drain. Trim the roots and any dry tips off the spring onions and thinly slice them. Set a large pinch of spring onion aside. Pop the rest into a large bowl. Peel and grate the ginger and garlic into the bowl. Give the courgette another squeeze, then add that to the bowl too.

Tip in the flour. Add a large pinch of salt. Crack in the eggs. Mix with a fork till you have a sticky batter. Cover and set it aside to rest for a few mins.

Warm a frying pan on a medium heat. Tip in the sesame seeds and toast for 2-3 mins. Tip half the seeds into a large bowl. Pop the rest in a small bowl. Warm your oven to its lowest setting.

Trim and peel the carrot, then peel into ribbons. Add them to the big bowl of sesame seeds. Halve the cucumber and peel ribbons off 1 half. Add to the bowl, along with the reserved spring onions.

Halve the cherry tomatoes. Add the tomatoes to the bowl of veg, along with the mung bean sprouts.

Zest and juice the lemon into a small bowl. Whisk with 1 tbsp of the tamari and ½ tbsp oil to make a dressing. Add the dressing to the ribbon salad and toss to coat. Set the salad aside.

Add the sweet Thai sauce and the remaining tamari to the small bowl of sesame seeds and mix. This is your sesame dipping sauce.

Warm the frying pan over a high heat for 2 mins. Add 1 tbsp oil and swirl around the pan to coat the base. Add 4 tbsp of the batter to the hot pan to make 4 small fritters. Cook for 3 mins on each side till golden brown and firm. Lift the fritters out of the pan and pop them on a plate. Slide into the oven to keep warm while you cook the rest of the fritters, adding another 1 tbsp oil to the pan for each batch. You should end up with 8-12 fritters.

Serve the crispy fritters with the sesame dipping sauce and the veggie ribbon salad on the side.