Corn Fritter Burger & Potato Fries

• Meanwhile, finely chop garlic. • Grate carrot and squeeze out any excess moisture using a paper towel or clean cloth. • Thinly slice spring onion. • Drain sweetcorn.

• In a medium bowl, combine sweetcorn, garlic, carrot, spring onion, shredded Cheddar cheese, the plain flour, milk, garlic & herb seasoning, the egg, 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!

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.

TIP: Add extra olive oil between batches as needed.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second medium bowl, combine shredded cabbage mix, a drizzle of vinegar and olive oil. Season with salt and pepper.