Extra Cheesy Mumbai Corn Fritter Burger

• Meanwhile, drain sweetcorn. Grate carrot, then squeeze out any excess moisture using a paper towel or clean cloth. Thinly slice onion (see ingredients).

• In a medium bowl, combine the egg, sweetcorn, carrot, onion, Mumbai spice blend, vegetable stock powder, the plain flour, milk, half the shredded Cheddar cheese 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 fritter mixture in batches and flatten with a spatula (3-4 per person). • Cook fritters until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. Repeat with remaining fritter mixture.

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

• While the fritters are cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Using a vegetable peeler, slice cucumber into ribbons. Pick and thinly slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt. Season to taste and set aside. • In a second medium bowl, combine cucumber, baby kale and a drizzle of white wine vinegar and olive oil. Season to taste.