Plant-Based Pesto & Cannellini Bean Patties

While the fries are baking, thinly slice the red onion (see ingredients). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

Grate the carrot. Drain and rinse the cannellini beans. In a medium bowl, add the cannellini beans. Mash with a fork until the beans are broken up. Add the carrot, plant-based basil pesto, plant-based grated parmesan, fine breadcrumbs and plain flour and combine until the mixture sticks together. Using damp hands, roll large spoonfuls of the bean mixture into balls, then flatten into 1cm-thick patties. You should get 3-4 patties per person.

Wipe out the frying pan, then return to a medium-high heat with enough olive oil to cover the base. When the oil is hot, cook the bean patties in batches until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add more oil if the patties are sticking to the pan.

Thinly slice the radish. In a medium bowl, combine the radish, mixed salad leaves and a drizzle of olive oil and white wine vinegar. Season to taste.