Bring a small saucepan of water to the boil and add the frozen corn and peas and cook for 1-2 minutes. Alternatively, cover the frozen peas and corn with water in a microwave safe bowl with a lid and microwave for 3 minutes. Once cooked, drain and set aside.

In a large bowl whisk together the flour, baking powder, herbs and spices. Add in the egg and milk and whisk to combine until a thick batter forms. Add in the grated carrot and cooked peas and corn and mix through.

Heat a large frying pan on the stove with approximately a tablespoon of oil. Once the oil is hot add ¼ cup of batter to the pan per fritter. Depending on the size of your pan you may need to do this in batches. I usually cook 3 at a time. Once the bottom is golden (about 3 minutes) flip and cook the other side for about 2 minutes until golden brown. Remove from the pan and set aside on a plate with a paper towel to absorb any excess oil to prevent the fritters from becoming soggy. Repeat until all batter has been used.

I prefer to eat them straight away while hot, but you can also eat them cold if you want. They will last in the fridge for up to 3 days.