Harissa Fritter Burger and Chips

Meanwhile, grate half of the cucumber and squeeze out the excess moisture with your hands (this will ensure your cucumber yog is not too watery).

In a small bowl, combine the Greek style yoghurt and grated cucumber. Season with salt, then set aside.

Halve the remaining cucumber lengthways. Cut lengthways again into roughly 1cm wide strips, then cut into 1cm pieces widthways.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the cucumber pieces, toss to coat, then set aisde.

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, 4-5 mins.

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

Add the harissa paste, flour, salt and egg (see pantry for all three amounts). Crumble in the Greek style cheese. Season with 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. 

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