Louisiana Black Bean, Chicken & Cheddar Burger

• Meanwhile, thinly slice tomato. Drain and rinse black beans. • In a small bowl, combine sweet chilli sauce and garlic aioli.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! • In a medium bowl, combine black beans, shredded Cheddar cheese, Louisiana spice blend, the plain flour, egg and milk. 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 a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm. • Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (2-3 per person). Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a large bowl, combine mixed salad leaves and a drizzle of vinegar and olive oil. Season.