Sweet Chilli Glazed Plant-Based Burger

• While fries are baking, thinly slice cucumber into rounds. In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid. Add enough water to just cover cucumber and set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• While cucumber is pickling, in a medium bowl, combine shredded cabbage mix, a drizzle of olive oil, 1/2 the plant-based mayonnaise and a generous pinch of salt. • In a small bowl combine sweet chilli sauce, soy sauce and a splash of water.

• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook plant-based burger patties until browned and heated through, 2-3 minutes each side. • Remove from heat. Add sauce mixture, turning to coat.

TIP: For even browning, gently press down on the patties using a spatula.

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