Plant-Based Indian Fritter Burger

Grate carrot (see ingredients) and squeeze out any excess moisture using a paper towel. Drain sweetcorn. Thinly slice herbs. Thinly slice tomato.

TIP: Removing excess liquid from the carrot will help the fritters crisp up in the pan!

In a large bowl, combine plant-based shredded Cheddar cheese, carrot, corn and Mumbai spice blend. Add the plain flour, plant-based milk and a pinch of salt and pepper. 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 the fritter mixture and flatten into patties using a spatula. Cook, in batches, until golden and cooked through, 3-4 minutes each side (don't flip too early!) Transfer to a paper-towel lined plate. You should get 2-3 fritters per person.

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

When fries have 5 minutes remaining, place plant-based burger buns on a wire rack in the oven. Bake until heated through, 3 minutes. Meanwhile, combine slaw mix and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.