Smoky Cheesy Fritter Stack Burger

Meanwhile, halve, peel and thinly slice the onion. Trim the carrot, then coarsely grate (no need to peel). Grate the cheese. 

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.

Meanwhile, trim the baby gem, reserve 1 leaf per person, then thinly slice the rest.

In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a dressing. Season with salt and pepper.

Stir through the coleslaw mix and chopped lettuce until evenly coated. Set aside. 

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

Add the cheese, smoky base 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 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.