Asian Style Sweet Chilli Veggie Koftas

Meanwhile, break up the plant-based burgers into a large bowl and add the remaining Thai style spice blend.

Using your hands, mix together well and shape into koftas, 2 per person.

When the wedges are halfway through cooking, lay the koftas onto a lined baking tray. Bake on the middle shelf of your oven until browned on the outside, 10-12 mins. IMPORTANT: Ensure they're piping hot throughout.

While everything cooks, zest and halve the lime (see ingredients for amount).

Next, trim the cucumber (see ingredients for amount), then pop it onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a large bowl, add the sambal paste (add less if you'd prefer things milder), a good squeeze of lime juice and soy sauce. Season, add a generous pinch of sugar and a drizzle of oil, then mix to combine. Add the cucumber to the bowl. Toss to combine. Set aside. TIP: Keep the other half of the cucumber for another recipe.

In another small bowl, combine the lime zest and the mayo (see pantry for amount).

When everything's ready, add the baby leaves into the cucumber salad and toss.