Sweet Chilli Cannellini Bean Patties & Lime Mayo

While the fries are baking, finely grate the ginger and garlic (or use a garlic press). Thinly slice the cucumber into rounds. Thinly slice the spring onion. Remove the centre veins from the makrut lime leaves and very finely chop. Pick and slice the mint leaves. Zest the lime (see ingredients list), then slice into wedges. Drain the cannellini beans.

TIP: Makrut lime leaves have a fibrous texture, so you want to chop them very finely!

In a medium bowl, add the cannellini beans, egg, ginger and garlic. Mash with a potato masher or fork until the cannellini beans are broken up. Add the spring onion, fine breadcrumbs, Southeast Asian spice blend, the salt and 1/2 the mint and combine until the mixture sticks together. Using damp hands, form a large spoonful of the mixture into a ball, then flatten into a 1cm-thick patty. Repeat with the remaining mixture. You should get 3-4 patties per person.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the patties and cook until golden, 3-4 minutes on each side. Transfer the patties to a plate lined with paper towel.

TIP: Add more olive oil to the pan if needed.

While the patties are cooking, combine the mayonnaise and lime zest in a small bowl. Set aside. In a second small bowl, combine the sweet chilli sauce, soy sauce, a squeeze of lime juice and the makrut lime. In a medium bowl, add the baby spinach leaves, cucumber, a squeeze of lime juice, the remaining mint and a drizzle of olive oil. Toss to coat.