Louisiana Cannellini Bean Fritters & Wedges

• While the wedges are baking, drain and rinse cannellini beans. Grate the carrot. Slice cucumber into half-moons. Thinly slice spring onion.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! • In a medium bowl, combine cannellini beans, Louisiana spice blend, spring onion, shredded Cheddar cheese, the plain flour, egg, milk and a pinch of salt. • Mash cannellini beans with a potato masher until the cannellini beans are broken up. Combine until the mixture is sticking together. • Using damp hands, form heaped spoonfuls of the mixture into small balls, then flatten into 1cm-thick fritters (3-4 per person).

TIP: Add a little more flour if the mixture is too wet.

• 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.

TIP: Add extra olive oil between batches as needed.

TIP: If your pan is getting crowded, cook the patties in batches.

• While the fritters are cooking, in a second medium bowl, combine cucumber, carrot, shredded cabbage mix, mayonnaise, a drizzle of white wine vinegar and a pinch of salt.