Preheat the oven to 180°C, fan 160°C, gas mark 4.
Fry the Spanish chorizo slices in a pan until crispy. Stir the chorizo into the prepared mashed potato, then add the drained sweetcorn, and 1 teaspoon of the mild chilli powder.
Whizz the bread in a blender to make breadcrumbs. Shape the potato mixture into 8 evenly sized patties.
Coat each pattie in plain flour, then dip in the beaten egg and roll in the breadcrumbs to make your cakes.
Heat the olive oil in a pan and fry the cakes until golden, then place on a baking tray and bake in the oven for 10 minutes until warmed through.
Meanwhile, stir the remaining teaspoon of the mild chilli powder into the soured cream.
Mix the chopped cucumber and lettuce for the salad and divide between plates. Serve with the sweetcorn and chorizo fritters and the chilli cream dip.