(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Place the potato in a large microwave-safe bowl. Add 60ml (1/4 cup) water. Cover with 2 layers of plastic wrap. Microwave on High for 6 minutes or until tender.
Use a potato masher to lightly mash the potato (keep it quite ￼lumpy). Add the corn, pancetta, eggs, cheese, flour, shallot, dill, milk and wasabi. Season. Stir to combine.
Heat 1 tbs oil and half the Flora in a large frying pan over medium heat. Drop 1/3-cupfuls of mixture into the pan and flatten them slightly. Cook for 2-3 minutes each side or until golden, crisp and cooked through. Transfer to a plate and cover with foil to keep warm. Use remaining 1 tbs oil and Flora to cook remaining fritter mixture.
Peel asparagus, cucumber and carrot into ribbons. Place in a bowl. Drizzle with extra oil and a squeeze of lemon. Toss to combine. Divide the fritters among plates. Top with sour cream or yoghurt, sweet chilli sauce and extra dill. Serve with vegetable ribbon salad.