Halloumi & Onion Bhaji Fritter Burger and Chips

Meanwhile, pick the mint leaves from their stalks, then roughly chop (discard the stalks) and pop into a small bowl. Add the yoghurt, season with salt and pepper, then set aside. 

Halve, peel and thinly slice the onion. Trim the carrot, then coarsely grate (no need to peel).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and carrot, season with salt and pepper, then stir-fry until softened, 3-4 mins.

In the meantime, halve the baby plum tomatoes and pop them into a medium bowl. Drizzle over a little oil and season with salt and pepper. Set aside. 

When the carrot and onion have softened, transfer to a large bowl - keep the pan, you'll use it again. 

Add the korma curry paste, flour, salt and egg (see pantry for all three amounts) to the large bowl. Season with salt and pepper, then mix together well. 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. 

Return the frying pan to medium-high heat with enough oil to coat the bottom. 

Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed. 

Meanwhile, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.

While the last batch of fritters are frying, halve the burger buns and pop them into the oven to warm through, 2-3 mins.

Once warmed, transfer to your plates. Spread as much of the mint yoghurt as you'd like over the bun bases.