Cheesy Vegetable Fritter Burger

While the fries are baking, grate the courgette and squeeze out the excess moisture. Grate the carrot (unpeeled). Grate the Parmesan cheese (see ingredients list). Finely chop the garlic (or use a garlic press). Thinly slice the spring onion. Finely chop the chives. Thinly slice the tomato.

In a medium bowl, whisk the egg. Add the courgette, carrot, garlic, spring onion, chives, milk, grated Parmesan cheese, a pinch of chilli flakes (if using), plain flour, the salt and a pinch of pepper. Mix well to combine. TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!

Coat the base of a large frying pan with olive oil and heat over a medium-high heat. When the oil is hot, place a spoonfuls of the mixture into the pan and flatten into patties using a spatula. You should get 2 fritters per person. Cook for 3-4 minutes on each side, or until golden and cooked through, then transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for the best results. Don’t flip early to ensure the fritters can set and add extra oil as needed

While the patties are cooking, place the burger buns on a wire rack in the oven for 3 minutes, or until heated through.