Cheesy Mexican Crumbed Chicken Burger & Fries

• Meanwhile, drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Mexican Fiesta spice blend. • Coat chicken first in the flour mixture, then the egg and finally in the breadcrumbs. Set aside on a plate.

• Return the frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches, until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate and season with a pinch of salt.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, halve burger buns and sprinkle with shredded Cheddar cheese. Bake directly on a wire oven rack until heated through, 2-3 minutes. • To the bowl of charred corn, add shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and toss to combine.