Cheesy Veggie Fritter Burger

• While fries are baking, grate zucchini and carrot, squeezing out any excess moisture with a paper towel. • Finely chop garlic. • Thinly slice spring onion. • Thinly slice tomato.

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

• In a medium bowl, combine zucchini, carrot, spring onion, garlic, the milk, the egg, Parmesan cheese, All-American spice blend, a pinch of chilli flakes (if using), the plain flour, the salt and a pinch of 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!

• When fries have 10 minutes remaining, 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 in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early, allow time for the fritters to set!). Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.

TIP: Add extra olive oil between batches as needed.

• While fritters are cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.