Veggie Fritter Burger

Grate the carrot (see ingredients). Drain the sweetcorn (see ingredients). Thinly slice the spring onion and tomato.

In a large bowl, combine the plant-based grated cheese, carrot, sweetcorn, spring onion, Mumbai spice blend, plain flour, plant-based milk and a pinch of salt and pepper.

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 a medium-high heat with enough olive oil to coat the base. When the oil is hot, add heaped tablespoons of the fritter mixture and flatten with a spatula. Cook in batches until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. You should get 2-3 fritters per person.

TIP: Allow the fritters time to set before turning.

TIP: Add extra oil if needed to ensure the fritters don’t stick to the bottom of the pan.

When the fries have 5 minutes cook time remaining, bake the plant-based burger buns directly on a wire rack until heated through, 3 minutes. Meanwhile, add the shredded cabbage mix, a drizzle of white wine vinegar and olive oil in a medium bowl. Toss to combine. Season to taste.