Kidney Bean & Cheddar Fritter Burger

• Meanwhile, thinly slice tomato. Drain and rinse red kidney beans.

• In a medium bowl, combine kidney beans, shredded Cheddar cheese, All-American spice blend, vegetable stock powder, the plain flour, egg and milk. 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!

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (2-3 per person). Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate.

TIP: Add extra olive oil between batches as needed.

• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a large bowl, combine mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.